Step 1: Assess the Hazards

The first step in implementing HACCP is to identify the specific hazards. The hazards to be identified for foodborne illnesses can be biological (microorganisms, parasites, natural toxins), chemical (agricultural and industrial contaminants), or physical (foreign objects found in food) Read more »

Contaminated foods harboring organisms that can lead to foodborne illnesses often look, smell and taste normal. Accordingly, prevention of contamination is the best line of defense. People handling food at all levels need to be aware of the potential risks in order to guard against them. Read more »