Food Hazards
HACCP programs are designed to address food hazards from the time food products are received into an operation (and even before with vendor verification), to the time that they are prepared and ultimately severed to the customer. In fact, the very first principle of HACCP is to “identify and assess” the food hazards in your operation including: biological, chemical and physical hazards.
February 13th, 2008 at 2:19 am
International Coordination of Food Safety Regulations
As food distribution chains are increasingly stretched around the world, urgency has arisen for the creation of new food safety standards and stricter enforcement of existing food safety laws to ensure that food industry quality control and food proces…