8.2.1 Introduction

8.2.1 Introduction

Hazard analysis is the assessment of all hazards that are associated with the operational steps of the process. Three hazards under the food safety are

  • Physical
  • Chemical and
  • Biological

Physical hazards: Bones, staples, wood, metal pieces. Other related hazards are short weight, incorrect labels, species substitution, short counts and decomposition.

Chemical hazards: Heavy metals, pesticides, detergents, disinfectants, diesel oil, machine oils, PSP and DSP .

Biological Hazards:Various bacteria of public health significance, virus and metabolites formed by bacterial action.

Last modified: Sunday, 25 December 2011, 11:16 AM