HACCP pp 69-100 | Cite as

An introduction to hazards, their significance and control



This chapter is designed to give you a clearer understanding of different types of hazards and their significance in foods. We will explore the mechanisms that can be used for their control and expand on the concept of Critical Control Points. This information is intended for reading before you get going and, although not a complete source of information on all hazards, it will give a valuable grounding to the HACCP Team members. You may not initially have people who will understand the implications of all the information given here, but it will help you to get started and will highlight areas where you may need to bring in specialist help to your HACCP Team.


Control Point Listeria Monocytogenes Chemical Hazard Clostridium Botulinum Prerequisite Programme 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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© Springer Science+Business Media Dordrecht 1998

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