HACCP Pt 6: Some Other Common Hazards

HACCP Pt. 6: Some Other Common Hazards

The hazard analysis process lets you identify significant hazard risks and preventative measures to reduce them.

Last month, we began to look at the process of hazard analysis by reviewing some of the more common types of biological and "ingredient" chemical contamination hazards that occur in the foodservice environment. This month we’ll look at some common non-ingredient chemical contamination hazards as well as typical ph

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