This video explains the 3 types of food safety hazards that can be injurious to the public health if present in a food product.

The Hazard Analysis Critical Control Points concept for food safety requires control over food hazards. The primary focus of the HACCP concept is the control and elimination of 3 types of hazards;
1. Biological hazards.
2. Chemical hazards.
3. Physical hazards.

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If you want to learn more about the HACCP process, consider taking one of our courses. We offer flexible delivery methods.

HACCP Food Safety Management Fundamentals delivered via ZOOM (LIVE Virtual Training): https://bit.ly/3L3QjPj

InCompany HACCP training, delivery methods are in person or via zoom:
Introduction to HACCP: https://bit.ly/3JoQQdc
ISO 22000:2018 Clause by Clause: https://bit.ly/3J4O37G

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The production of safe food products requires that the HACCP system is built upon a solid foundation of prerequisite programs. One of the most important prerequisite programs is Good Manufacturing Practices.

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