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Hazard analysis and critical control points, or HACCP (/ ˈ h æ s ʌ p / [1]), is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level. In this manner, HACCP attempts to ...
Contamination control is the generic term for all activities aiming to control the existence, growth and proliferation of contamination in certain areas. Contamination control may refer to the atmosphere as well as to surfaces, to particulate matter as well as to microbes and to contamination prevention as well as to decontamination.
FDA-CFSAN Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables; GLOBAL G.A.P. – The Worldwide Standard for Good Agricultural Practices; Working with Smallholders: A Handbook for Firms Working with Smallholders provides case studies on good agricultural practices
This involves: (1) evaluating the hazards that could affect food safety, (2) specifying what preventive steps, or controls, will be put in place to significantly minimize or prevent the hazards, (3) specifying how the facility will monitor these controls to ensure they are working, (4) maintaining routine records of the monitoring, and (5 ...
Primary containment requires using proper storage containers, good microbiological technique, and the use of appropriate safety equipment such as biological safety cabinets. Secondary containment is the protection of the environment external to the laboratory from exposure to infectious materials and is provided by a combination of facility ...
"Minimize your risk of infection by cooking your poultry and meats to their recommended temperatures, avoiding raw or unpasteurized milk and thoroughly washing your vegetables," suggests Bellows.
Garcia-Benson adds: “Sugar [found in most preserves] also has preservative properties by reducing available water for microbial activity,” and once the jar is unsealed, it’s exposed to the ...
Hurdle technology has been defined by Leistner (2000) as an intelligent combination of hurdles which secures the microbial safety and stability as well as the organoleptic and nutritional quality and the economic viability of food products. [2]