This Video is continuation of HACCP & Essentials of Food Safety Webinar conducted by Green World Group with Mr. Aloysius G. Pasion – Food Safety Manager and Quality Pillar Lead, Nestle’ MENA, Middle-East & Africa.
The Below article is the continuation of HACCP & Essentials of Food Safety – HACCP at Shop Floor Part 1
In hazard identification,
we identify now what is the potential hazard that needs to be described. So this particular hazard that we need to identify, it can either be biological, chemical, physical or it’s going to be an allergenic hazard or it can be nutritional hazard.
One thing that I would like to emphasize in this, I am observed in a lot of HACCP studies that I have in auditing. There are a lot of HACCP studies where in, when they do hazard analysis, they just put under the hazard description that it’s a biological hazard or it’s a chemical hazard.
We need to be specific on which type of hazard that is really significant for that particular process. So this is very, very important that in hazard identification you are specific on which type of hazard is really of concern for you at that particular process.