Throughout the production of food there are many points when the integrity and quality of the product can be jeopardized. There are several opportunities for food contamination. A smart operator anticipates these risks, identifies the food safety hazards and makes a food safety plan outlining a course of action to reduce and eliminate these risks.
Food Safety considerations should be assessed in 3 categories:
Biological - disease causing pathogens or organisms that promote spoilage
Chemical - excess ingredients or cleaning agents, allergens
Physical - broken glass, plastic particles, insects, metal filings
At every step in the development cycle, one can anticipate and work toward a safe product.