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Food

IS/ISO 22000:2005

Safety and Hygiene

Acrylamide

Aluminium

Alcohol

Dioxins

Prerequisite programs (PRPs)

Hazard Identification

HACCP

Food Safety Risk Analysis

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Terms and definitions

Concept that food will not cause harm to the consumer when it is  prepared and /or eaten according to its intended use

  Related to occurrence of food safety hazards and does not include other human health aspects. e.g. malnutrition

Food safety hazards: biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect 

    ‘Hazard’ different from ‘risk’  (probability of an adverse health effect, severity of the effect when exposed to a specific hazard) 

Food safety hazards include allergens 

Examples of hazards

Biological:-Viruses, Bacteria, Fungi, Protozoa, Parasites 
Physical: - Glass pieces, Metal pieces, Plastic, Wooden pieces, Bone fragments,Stone, Other foreign material 
Chemical:-
Pesticide residue, Heavy metal residue, Mycotoxins, Chemical Contaminants, Migration, substances, Food allergens