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One of the initial steps in the evaluation of food safety is to identify the hazards associated with ingredients and other incoming materials. This section of the Reference Database for Hazard Identification provides general information on the various hazards that may be associated with common ingredients and incoming materials used in food, animal slaughter and hatchery operations.
Note: This section does not contain a complete listing of all possible ingredients and incoming materials and their associated hazards. Food businesses should conduct a hazard analysis for each ingredient and incoming material used in their operation to ensure all hazards are identified and controlled using effective control measures. For information on preventive controls you can apply, consult the document Incoming ingredients, materials and non-food chemicals.
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