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2. Food safety-risk analysis - Wikipedia

   en.wikipedia.org/wiki/Food_safety-risk_analysis

   To increase the validity of a risk assessment, it is recommended that the assessment remain open for peer review and editing by food safety and science communities. A proper risk assessment is a constantly revolving process consisting of the following steps: (i) hazard identification, (ii) hazard characterization, (iii) exposure assessment, and ...

3. Hazard analysis and critical control points - Wikipedia

   en.wikipedia.org/wiki/Hazard_analysis_and...

   A food safety hazard is any biological, chemical, or physical property that may cause a food to be unsafe for human consumption. Identify critical control points A critical control point (CCP) is a point, step, or procedure in a food manufacturing process at which control can be applied and, as a result, a food safety hazard can be prevented ...

4. File:Fight BAC! - four simple steps to food safety (IA ...

   en.wikipedia.org/wiki/File:Fight_BAC!_-_four...

   Main page; Contents; Current events; Random article; About Wikipedia; Contact us; Donate

5. Risk assessment - Wikipedia

   en.wikipedia.org/wiki/Risk_assessment

   For example, the American Food and Drug Administration (FDA) regulates food safety through risk assessment, while the EFSA does the same in EU. [31] An occupational risk assessment is an evaluation of how much potential danger a hazard can have to a person in a workplace environment.

6. Food safety - Wikipedia

   en.wikipedia.org/wiki/Food_safety

   Food Safety and Standards Authority of India, established under the Food Safety and Standards Act, 2006, is the regulating body related to food safety and laying down of standards of food in India. Hence, it regulates the manufacture, storage, distribution, sale, and import of food articles, while also establishing strict standards to ensure ...

7. Critical control point - Wikipedia

   en.wikipedia.org/wiki/Critical_control_point

   In addition, hot food must be held at a minimum interval of 135 °F (57 °C) if it is not immediately consumed. The temperature must be checked every 4 hours or else labeled with a discard time. Although monitored hot food can be held indefinitely in this way without a food safety concern, the nutritional value, flavor, and quality can suffer ...

8. ISO 22000 - Wikipedia

   en.wikipedia.org/wiki/ISO_22000

   ISO 22000 is the most popular voluntary food safety international standard in the food industry with 51,535 total number of sites (as per the ISO Survey 2022).The ISO 22000 family are international voluntary consensus standards which align to Good Standardization Practices (GSP) [3] and the World Trade Organization (WTO) Principles for the Development of International Standards. [4]

9. Hazard analysis - Wikipedia

   en.wikipedia.org/wiki/Hazard_analysis

   The first step in hazard analysis is to identify the hazards. If an automobile is an object performing an activity such as driving over a bridge, and that bridge may become icy, then an icy bridge might be identified as a hazard.