Wednesday, March 21, 2012

HAZARD ANALYSIS AND CRITICAL CONTROL POINTS.



Hazard Analysis and Critical Control Points (HACCP)
 is a Food Safety systems that identifies food safety   Hazards         (either physical, Chemical or biological) and looks   for how your business controls the hazards to ensure you  produce Safe food.

PHYSICAL HAZARDS:

ØGlass
ØSlime or scum
ØMetal                                             
ØPlastic
ØStones and rocks
ØCapsules or crystals
ØPits or shell
ØWood
ØPaper
ØHuman or animal hair .
CHEMICAL HAZARDS:

ØIndustrial and environmental contaminants
ØBiologically derived contaminants
ØContaminants produced during processing 
ØImproperly used agrochemicals
ØImproperly used additives


BIOLOGICAL HAZARDS:

Medical wastes


Samples of organisms           
Bacteria, Virus.

                                  

MY SINCERE THANKS:THIRU.N.V.NARAYANAMOORTHY
Director,PesPro - Pest Professional


1 comment:

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