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There are hazards that may also be associated with processing steps that also need to be identified and controlled. This section of the RDHI provides general information on the various hazards (biological, chemical and physical) that may be associated with common processing steps used in food, animal slaughter and hatchery operations.
Note: This section does not contain a complete listing of all possible processing steps and their associated hazards. Food businesses should conduct a hazard analysis for each process step in their operation to ensure all hazards are identified and controlled using effective control measures.
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