Some example of hazard in food production.

Biological:
-Macrobiological - Flies & Cockroaches
-Microbiological - Bacterial, Fungus, Viruses, Microscopic Parasitic, Algae
-Pathogens are common to all foods, they originate in the gut of mammals and carried on food and by people and animals.

Physical:
-Glass, Wood, Stones, Sticks, Insects, Plastic, Jewellery
-Chemical
-Mycotoxins (example aflatoxins)
-Agricultural
-Heavy Metals
-Food Additives
-Sabotage

Preventives measures:How do we control these Pathogens?

Over time, Temperature, Nutrition, AcidityStaff TrainingPest ControlUsing HACCP

Pre-requisites?
The elements involved in building a HACCP food safety system (Pre-requisites)

Calibration - Equipment involved in food safety or quality, example - scales, coolrooms, freezers, cooking equipment that requires calibrating to achieve operating consistency.

Cleaning - A cleaning schedule must be developed and documented to reflect the company’s attitude towards cleanliness.

Approved Suppliers - An approved supplier programme must be implemented to achieve safe & consistent quality of raw materials being received at the premises. This means that to avoid purchasing possibly contaminated food, packaging, cleaning chemicals or ingredients we must use suppliers that meet our specifications and have an appropriate food safety system in place, if we choose not to use approved suppliers then we may be liable in the event of a food poisoning outbreak.

Training - All persons in the employ of your business that have an impact on food safety or quality must be trained, and this training must be documented.

GMP/GHP - (Good Manufacturing Practises / Good Hygiene Practises) All persons in the employ of your business must receive training in hygiene, cleaning and the approved method of carrying out tasks that may be a risk to product integrity e.g poor handling or contamination

Research retrieved from: http://www.haccpfoodsafety.net.au/