
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).
➔ Chemical Hazards: Harmful chemicals that may be present due to contamination, improper use of additives, or residues from cleaning agents, pesticides, or heavy metals.
➔ Physical Hazards: Foreign objects such as metal, glass, plastic, or wood that could cause injury to consumers.
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.