Transcription of Chapter 2: Hazards - Biological, Chemical and Physical
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Chapter 2: Hazards - Biological, Chemical and Physical
Chap 2 - Hazards - biological , Chemical , and Physical Chapter 2: Hazards - biological , Chemical and Physical Overhead 1 Explanatory Note: Whether a particular hazard Objective: listed in this Chapter will need Awareness of: to be addressed in a HACCP. biological Hazards plan will depend on an Chemical Hazards evaluation of the actual risk Physical Hazards and severity of the hazard in Characteristics of certain microorganisms the food. This evaluation is explained in the next Chapter . To perform a hazard analysis for the development of a HACCP plan, food This Chapter is intended as a processors must gain a working knowledge of potential Hazards . The general discussion on HACCP plan is designed to control all reasonably likely food-safety Hazards . For information on Hazards . Such Hazards are categorized into three classes: biological , seafood-specific Hazards , Chemical and Physical .
hazards. Such hazards are categorized into three classes: biological, chemical and physical. Overhead 2 Biological hazards include harmful bacteria, viruses or parasites (e.g., salmonella, hepatitis A and trichinella). Chemical hazards include compounds that can cause illness or injury due to immediate or long-term exposure.
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