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HACCP Conduct a Hazard Analysis Mobile App

The first principle of HACCP is to conduct a hazard analysis. Part 417 contains definitions as well as specific provisions which affect how your HACCP team must go about conducting its hazard analysis. Before beginning the process, your team should use the HACCP Conduct a Hazard Analysis mobile app to review the definitions of food safety hazard and preventive measure, and look specifically at the requirements of 417.2(a).

  • Lendlease
  • The Cooperative
  • PG&E
  • oxy
  • Red Bull
  • Mirvac

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    The first principle of HACCP is to conduct a hazard analysis.

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    A.

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    1. Biological Hazards

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    Biological hazards are living organisms that can make food unsafe to eat.

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    Identifying the biological hazards to which your production processes might be subjected is clear...

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    2. Chemical Hazards

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    Chemical hazards may be the result of something naturally occurring in foods or added during the ...

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    Naturally occurring chemical hazards are those that are natural constituents of foods and not the...

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    Added chemical hazards are those which are intentionally or sometimes unintentionally added to fo...

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    3. Physical Hazards

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    A physical hazard is a physical component of a food that is unexpected and may cause illness or i...

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    There are a number of situations that can contribute to physical hazards in foods; they include:

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    Contaminated raw materials;

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    Poorly designed or poorly maintained facilities and equipment;

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    Contaminated packaging materials; and,

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    Inattention to details by employees with key responsibilities

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    B.

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    C.

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    D.

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    We cannot overemphasize how important it is to do a good job on your hazard analysis.

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