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HACCP pp 67-111 | Cite as

Hazards, Their Significance, and Control

  • Sara Mortimore
  • Carol Wallace
Chapter

Abstract

This chapter is designed to give you a clearer understanding of different types of hazards and their significance in foods, along with the mechanisms that can be used for their control. This is not intended to be a complete source of information on all possible hazards; however, it will provide a valuable grounding to HACCP team members and can be used for familiarization/refamiliarization before a HACCP study or HACCP review. The information provided should not be used as a replacement for the correct blend of knowledge and experience within the HACCP team. Rather, it should be taken as suggestions for possible further investigation. There may be situations where HACCP team members do not have sufficient knowledge and experience to understand the implications of all the hazard information given here; in this case it will help to highlight areas where you may need to bring in specialist help to your HACCP Team. However, it should also be noted that the sector of the food industry will also be important in identification and analysis of hazards, i.e., some hazards will be more relevant in some specific sectors but not in others.

Keywords

Infant Formula Bovine Spongiform Encephalopathy Chemical Hazard Cyanuric Acid Food Company 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

References

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Copyright information

© Sara Mortimore and Carol Wallace 2013

Authors and Affiliations

  • Sara Mortimore
    • 1
  • Carol Wallace
    • 2
  1. 1.Product Safety, Quality Assurance and Regulatory AffairsLand O’Lakes, Inc.Arden HillsUSA
  2. 2.International Institute of Nutritional Sciences and Applied Food Safety StudiesUniversity of Central LancashirePrestonUK

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