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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 ...
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]
Airborne transmission or aerosol transmission is transmission of an infectious disease through small particles suspended in the air. [2] Infectious diseases capable of airborne transmission include many of considerable importance both in human and veterinary medicine .
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A cold chain is a supply chain that uses refrigeration to maintain perishable goods, such as pharmaceuticals, produce or other goods that are temperature-sensitive. [1] Common goods, sometimes called cool cargo, [2] distributed in cold chains include fresh agricultural produce, [3] seafood, frozen food, photographic film, chemicals, and pharmaceutical products. [4]
An aerosol is a suspension of fine solid particles or liquid droplets in air or another gas. [1] Aerosols can be generated from natural or human causes. The term aerosol commonly refers to the mixture of particulates in air, and not to the particulate matter alone. [2] Examples of natural aerosols are fog, mist or dust.
Cinnamon tastes wonderful in our favorite foods and is recently getting buzz for its potential health benefits for diabetes patients, but this fall-favorite spice also carries a seedy reputation ...