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2. Hazard analysis and critical control points - Wikipedia

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

   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 ...

3. Anticipate, recognize, evaluate, control, and confirm - Wikipedia

   en.wikipedia.org/wiki/Anticipate,_recognize...

   The anticipate, recognize, evaluate, control, and confirm (ARECC) decision-making framework began as recognize, evaluate, and control.In 1994 then-president of the American Industrial Hygiene Association (AIHA) Harry Ettinger added the anticipate step to formally convey the duty and opportunity of the worker protection community to proactively apply its growing body of knowledge and experience ...

4. Hazard analysis and risk-based preventive controls - Wikipedia

   en.wikipedia.org/wiki/Hazard_analysis_and_risk...

   The Produce Safety Final Rule, the Foreign Supplier Verification Programs (FSVP) Final Rule and the Accredited Third-Party Certification Final Rule were issued on November 13, 2015. [4] The Sanitary Transportation of Human and Animal Food final rule was issued on April 6, 2016, [ 5 ] and the Mitigation Strategies To Protect Food Against ...

5. Template:NFPA 704 diamond - Wikipedia

   en.wikipedia.org/wiki/Template:NFPA_704_diamond

   This template produces a NFPA 704 safety square with optionally four hazard codes. It is designed to be used in a table. It is designed to be used in a table. Primary use is through {{ Chembox }} , the {{ NFPA 704 }} box and {{ OrganicBox complete }} (chemical data pages).

6. List of UN numbers 1201 to 1300 - Wikipedia

   en.wikipedia.org/wiki/List_of_UN_numbers_1201_to...

   n.o.s. = not otherwise specified meaning a collective entry to which substances, mixtures, solutions or articles may be assigned if a) they are not mentioned by name in 3.2 Dangerous Goods List AND b) they exhibit chemical, physical and/or dangerous properties corresponding to the Class, classification code, packing group and the name and description of the n.o.s. entry [4]

7. Process hazard analysis - Wikipedia

   en.wikipedia.org/wiki/Process_Hazard_Analysis

   It is one of the elements of OSHA's program for Process Safety Management. There are several methodologies that can be used to conduct a PHA, including checklists , hazard identification (HAZID) reviews, what-if reviews and SWIFT , hazard and operability studies (HAZOP), failure mode and effect analysis (FMEA), etc. PHA methods are qualitative ...

8. From plastic cutting boards to nonstick pans, these 5 kitchen ...

   www.aol.com/lifestyle/nonstick-pans-plastic...

   Research has increasingly found chemicals and other worrisome materials in many products that come into contact with food. Most recently, a study found high levels of toxic flame retardants in ...

9. Danger zone (food safety) - Wikipedia

   en.wikipedia.org/wiki/Danger_zone_(food_safety)

   Food safety agencies, such as the United States' Food Safety and Inspection Service (FSIS), define the danger zone as roughly 40 to 140 °F (4 to 60 °C). [ 1 ] [ 2 ] [ 3 ] The FSIS stipulates that potentially hazardous food should not be stored at temperatures in this range in order to prevent foodborne illness [ a ] and that food that remains ...