Category: Haccp
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Microbiological Hazards
Template part has been deleted or is unavailable: post-metaMicrobiological hazards (Foodborne pathogens) Bacteria The main cause of food poisoning. Viruses …
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HACCP Hazards
Template part has been deleted or is unavailable: post-metaHACCP Hazards A hazard is a biological, chemical or physical agent in, or condition of, food with the potential to cause harm (an adverse health effect) to the consumer. (Most biological hazards are Microbiological) Microbiological hazard The unacceptable contamination, the unacceptable multiplication, the unacceptable production or persistence of toxins and/or the unacceptable survival of pathogenic…
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The Origins of HACCP
Template part has been deleted or is unavailable: post-metaorigins of HACCP Commissioned by NASA (National Aeronautics Space Administration US) in 1959 to ensure safe food was provided for US astronauts. First published in 1973 by Pillsbury. Developed and promoted internationally by WHO, FAO, (Food and Agriculture Organisation of the United Nations), NACMCF (National Advisory Committee on Microbiological Criteria for Foods – US) and…
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What is HACCP?
Template part has been deleted or is unavailable: post-metaFood safety management What is safe food? Food which is free from contaminants and will not cause harm, injury or illness. i.e it will not cause food poisoning. How do we ensure the safety of food? Food safety management Legal and moral responsibility for every food business to implement a food safety management system to…