Food Hazards and HACCP
Food safety hazard refers to any agent with the potential to cause adverse health consequences for consumers. Food safety hazards occur when food is exposed to hazardous agents which result in contamination of that food. Food hazards may be biological, chemical, physical, allergenic, nutritional and/or biotechnology-related. Hazards may be introduced into the food supply any time during harvesting, formulation and processing, packaging and labelling, transportation, storage, preparation, and serving. Hazard characterization with respect to foods began as a means to help prioritize risks and categorize hazards. Characterization of hazards is more important than ever in developing food safety control programs. Hazard analysis and critical control points or HACCP is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level.
Related Conference of Food Hazards and HACCP
April 17-18, 2025
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Food Hazards and HACCP Conference Speakers
Recommended Sessions
- Food Allergies and Intolerance
- Food Borne Diseases and Its Prevention
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- Food Hazards and HACCP
- Food Preservation and Quality Standard
- Food Safety
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