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Principle Of Hazard Analysis Essay

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This first principle which involves in controlling a hazard analysis whereby the effort towards evaluates transparent risks that involved in production of a product. The first part of conducting certain risks involves identifying of any possible hazards which might occur within the food product. Mayes (1999) remarks that “the hazard analysis is very likely the basic principle in the whole HACCP system and the one people realize to be the most difficult.” There are three categories of hazards that must be taking into consideration during a hazard analysis which are biological, chemical and physical (Tompkin, 1994). First, biological hazards are usually those that count in microorganisms such Escherichia coli or Listeria monocytogenes. Dissimilar pathogenic bacteria can also be considered a hazard (example; Salmonella and Clostridium botulinum). Second is chemical hazards include a few added which may affect an allergen to the consumer (for example Peanuts, eggs or shellfish) (Mortimore and Wallace, 2000). Lastly, physical hazards, these also can occur during any stage in the process. Those that are keen or hard that could cause injury or choking; fragments of glass, metal or wood has been take into consideration as physical hazards (Mortimore and Wallace, 2000). …show more content…

CCP is also a point where mislaying the control will lead to a significant hazard. There are two examples of common CCPs are cooking and chilling, because these steps are intend to lessen the existence of a hazard. CCPs involved a lot of cautious development and additional documentation and that is the reason why it should be restricted to only those that are really critical (Weddig,

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