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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

Hazard identification

All food safety hazards that are reasonably expected to occur in relation to the type of product, type of process & actual processing facilities shall be identified and recorded. 
Based on

  • Preliminaryinformation and data collected
  • Experience
  • Externalinformation
  • Informationfrom the food chain

Steps at which each food hazard may be introduced shall be indicated.

Acceptable level of the food safety hazard in the end product shall be determined.