Abstract
This chapter is designed to give you a clearer understanding of different types of hazards and their significance in foods. We will explore the mechanisms which can be used for their control and introduce the concept of critical control points. This information is intended for reading before you get going and will give a valuable grounding to the HACCP Team members. You may not initially have people who will understand the implications of all the information given here, but it will help you to get started and will highlight areas where you may need to bring in specialist help to your HACCP Team.
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© 1994 Sara Mortimore and Carol Wallace
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Mortimore, S., Wallace, C. (1994). An introduction to hazards — their significance and control. In: HACCP. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2063-4_4
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DOI: https://doi.org/10.1007/978-1-4615-2063-4_4
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4613-5856-5
Online ISBN: 978-1-4615-2063-4
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