Monitoring is a planned sequence that provides measurable information to show whether a process at a critical control point is operating within a predefined critical limit or if a deviation has occurred. This may include measuring or observing a characteristic of product or process to determine compliance with a target level or critical limit. There…
Corrective actions are important because they protect consumers from eating a potentially unsafe product and required under food safety legislation (EC 852/2004). These actions are implemented when monitoring indicates a deviation from defined critical limits at critical control points. Rapid detection of a deviation from a critical limit at monitoring will make it easier to…
Chemical hazards occur when chemicals present in food are at levels harmful to humans. Contamination may through different routes, such as the environment (air, soil and water), during manufacturing processes and addition of food additives. It can occur naturally, accidently or even deliberately. The most common chemical hazards in the food industry include: mycotoxins, marine…