Hazards, Their Significance, and Control

Abstract

This chapter is designed to give you a clearer understanding of different types of hazards and their significance in foods, along with the mechanisms that can be used for their control. This is not intended to be a complete source of information on all possible hazards; however, it will provide a valuable grounding to HACCP team members and can be used for familiarization/refamiliarization before a HACCP study or HACCP review. The information provided should not be used as a replacement for the correct blend of knowledge and experience within the HACCP team. Rather, it should be taken as suggestions for possible further investigation. There may be situations where HACCP team members do not have sufficient knowledge and experience to understand the implications of all the hazard information given here; in this case it will help to highlight areas where you may need to bring in specialist help to your HACCP Team. However, it should also be noted that the sector of the food industry will also be important in identification and analysis of hazards, i.e., some hazards will be more relevant in some specific sectors but not in others.