Hazard analysis consists of a systematic evaluation of a specific food and its raw materials or ingredients to determine the risk from biological (primarily infectious or toxin-producing food-borne illness microorganisms), chemical and physical hazards. The hazard analysis is a two-step procedure: hazard analysis and assignment of risk categories.
KeywordsSugar Starch Corn Marketing Gelatin
Unable to display preview. Download preview PDF.
- Corlett, D.A. and Stier, R.F. 1990. Course manual: A Practical Application of HACCP. ESCAgenetics Corporation, San Carlos, CA. Licensed to D.A. Corlett, 5745 Amaranth Place, Concord, CA 94521.Google Scholar
- National Advisory Committee on Microbiological Criteria for Foods (NACMCF). HACCP Principles for Food Production. FSIS Information Office, Washington, DC.Google Scholar