Michigan Food Consultant

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3 Types of Hazards to Food – HACCP

If you’re involved in the restaurant business or food handling, chances are you’ve heard of HACCP. Just in case, covering all bases, HACCP stands for Hazard Analysis Critical Control Points.

HACCP is a process that was designed to prevent hazards in foodservice facilities. The goal is to control the most critical areas in food production to make sure that food is safe for all.

The 3 types of hazards to food or the three major types of hazards that are considered in a HACCP plan include:

  • Biological Hazards
  • Chemical Hazards
  • Physical Hazards

Keep in mind that the hazards listed in a HACCP plan refer only to ones that cause direct illness or injuries.

Do you have questions about the 3 major types of hazards?  Comment below for an answer.

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  • http://qmsconsultants.com/NABH.html NABH

    I really appreciate your post and you explain each and every point very well.Thanks for sharing this information.And I’ll love to read your next post too.
    Regards:
    NABH

  • kimberly

    what those example of biological,chemical,biological hazard

Get your Food Safety Certification easily with us!

Welcome from EnviCare Food Safety Consultants!

We offer food safety training classes that are open to the public or we can bring food protection training, food safety training and food safety auditing direct to your facilities with a private class.



2809 Blairmont Drive
Midland, MI 48642

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