Type of Hazard in Food Industy
Hazards are discovered as part of the hazard analysis and then rated based on their chance of occurrence and severity of disease or injury. As an example, they can cause infections, food poisoning, accidents, and allergic responses, as well as pollutants that undermine the safety and usability of our food.
5 Importance of Food Preservation
Food preservatives are foods that are maintained and guaranteed safe and nutritious for long-term use. Examples of preserved foods such as products packaged in the refrigerator, canned, and dried.
7 Principles of HACCP
Hazard Analysis Critical Control Point (HACCP) system is designed, validated and implemented accroding to the seven key principles.
Food Safety Grade in Malaysia
As per Food Hygiene Regulations (FHR) 2009, it is mandatory for every owner and occupier involve in food preparation/manufacturing premises to establish a Food Security Assurance Program. It is a regulation enacted according to Section 34 of the Food Act 1983. The purpose is to give assurance to end user the food is safe and quality…
What is HACCP?
HACCP Certification is a management system which is internationally recognized to reduce hazards in food. Through the analysis and control of the system, it helps to address the food safety of biological, chemical, and physical hazards from raw materials production, procurement and handling, to manufacturing, distribution and consumption of the finished products