Hazard Analysis

This step involves a thorough assessment of your entire food production process to identify potential hazards that could compromise food safety. Hazards can be classified into three main categories:

• ➔ Biological Hazards: Bacteria, viruses, parasites, and fungi that could lead to foodborne illnesses (e.g., Salmonella, Listeria, E. coli).

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• ➔ Chemical Hazards: Harmful chemicals that may be present due to contamination, improper use of additives, or residues from cleaning agents, pesticides, or heavy metals.

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• ➔ Physical Hazards: Foreign objects such as metal, glass, plastic, or wood that could cause injury to consumers.

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Our hazard analysis service helps pinpoint critical areas within your production process where these hazards can occur, guiding the development of strategies to mitigate risks.