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Employees can be a major source of contamination since they come in frequent contact with food during processing. Lack of proper hand washing is the second-most cause of foodborne illness. It’s hard to believe but it’s true. I read the interesting story some time ago about Ignaz Semmelweis and his discovery about the intimate relationship between […]

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Chemical hazards are chemical substances that are either naturally present in food or added intentionally or unintentionally. A chemical is considered naturally present if it is a normal component of the plant, animal, or microorganism. For example natural toxins are present in or produced by certain mushrooms, shellfish, molds and bacteria. Intentionally added chemicals may include pesticides, fungicides, insecticides, herbicides, growth […]

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What are Physical Hazards? Physical hazards consist of any extraneous foreign substance in food. They can be present in the final product due to contaminated raw materials, poorly designed or poorly maintained equipment and facilities, improper hygiene practices, and poor implementation or failure to observe proper standard operating procedures. Effect of Physical Hazards Physical hazards […]

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One of the terms that you will hear as you have conversations about HACCP is the term “prerequisite programs”.  The word prerequisite is defined as something that is required as a condition for something else to happen. Therefore prerequisite programs are food safety programs that must be in place before HACCP is implemented. Otherwise, the HACCP […]

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