From Apples to Poultry: How to Organize Your Hazard Analysis

摘要

Clearly identifying and categorizing potential hazards is key to producing a useful hazard analysis—no matter if you are processing apples, yogurt, frozen enchiladas or ready-to-eat chicken. It is common to identify biological hazards one-dimensionally by either naming theorganism directly, such as "Salmonella" and "Listeria," or by simply categorizing them as pathogens, vegetative pathogens, or spore-formers. Sometimes, but not always, categorizing these hazards according to their origin and into groups of similar organisms can be quite useful in dealing with them in the hazard analysis. However, that is only part of the task.