Hazard
A biological, chemical, or physical agent that is reasonably likely to cause illness or injury in the absence of its control.
Hazard Analysis
The process of collecting and evaluating information on hazards associated with the food under consideration to decide which are significant and must be addressed in the HACCP plan.
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ISO 22000 Workbook and PowerPoints Package
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Microbiological Foodborne Threat- Risk mitigation and Crisis management
Microorganisms - Food Contamination - Food Allergies VS Foodborne Illness - Managing the threat of microbiological foodborne illness
Microorganisms - Food Contamination - Food Allergies VS Foodborne Illness - Managing the threat of microbiological foodborne illness
Pathogenic Escherichia Coli: Beyond E. Coli O157:H7
Evolution of different pathogen Escherichia coli - The emergence of non-O157 EHEC - Regulations around pathogenic E. coli – Future Trends
Evolution of different pathogen Escherichia coli - The emergence of non-O157 EHEC - Regulations around pathogenic E. coli – Future Trends
Improving Sanitation Standard Operating Procedures In the Food Industry
Development of Sanitation Standard Operating Procedures - Operational Sanitation – Verification and Logging - Validation of Cleaning and Sanitation - Microbial Assessments of Food Environments
Development of Sanitation Standard Operating Procedures - Operational Sanitation – Verification and Logging - Validation of Cleaning and Sanitation - Microbial Assessments of Food Environments
