Tag: Food safety management

According to the World Health Organization, an estimated 600 million people fall ill after eating contaminated food each year, and 420,000 die from it. To combat this, it is crucial to understand what are the three types of hazards that can contaminate food, which are biological, chemical, and physical hazards. This knowledge is the foundation of any effective food safety program, from farm to fork.

According to the Food and Drug Administration (FDA), prerequisite programs are an essential foundation for any successful Hazard Analysis and Critical Control Point (HACCP) plan. The main purpose of a HACCP system prerequisite is to establish and maintain a hygienic and controlled operational environment, ensuring basic conditions are met before applying the more specific HACCP principles. These foundational programs control generalized hazards, allowing the HACCP plan to focus on hazards specific to the production process.