Title: Hazard Analysis in a Human Food Manufacturing Facility
Abstract: All food products contain potential hazards introduced into the food from its ingredients or during the processing of the food in a food manufacturing facility. When hazards remain in a food product, they can lead to foodborne disease illnesses and outbreaks, even when the assumption is that the consumer will further process the food product by cooking. Many ingredient- and process and facility-related hazards have the potential to contaminate food products, but not all of these hazards are likely. To best prevent the probable hazards in a food product, a hazard analysis of the food product must first be performed. This hazard analysis should list all potential hazards associated with the ingredients and processes used in making the product, including hazards that may result from the equipment, facility, or employees involved in making the product. These potential hazards should then be evaluated based on the probability that they may be associated with the food product and the severity (the illness or injury) associated with the hazard after human consumption. The likely occurrence of the hazard can be assessed via past and present outbreak reports, past and present recalls, the scientific literature on the hazard, historical information about the facility (e.g., FDA warning letters), and data from environmental monitoring for pathogens in the facility. Once the hazard analysis is performed, some of the potential hazards will be identified as hazards that require a preventive control to reduce the risk of the hazard in the food product.
Publication Year: 2017
Publication Date: 2017-10-12
Language: en
Type: book-chapter
Indexed In: ['crossref']
Access and Citation
AI Researcher Chatbot
Get quick answers to your questions about the article from our AI researcher chatbot