Food Safety for Commercial Food Processors
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.