Michigan Food Consultant

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

    • Byun Baekhyun

      The example of Biological Hazards are Viruses, Bacteria, Parasites and Fungi. The Chemical are Cleanser, Sanitazers, Polishes, Polishes Lubricant, Toxic Metals. The Physical are Hair, Dirt, Bandages, Metal Staples, Broken Glass, Natural Object (eg. fishbones and fillet).

  • lawrence

    what is the meaning of biological,chemical,and physical hazards?

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