Ingredient Hazard Analysis
Started by LivingHealthy86, Jan 13 2021 02:18 PM
Does any one have any good resources that will help you identify Biological, Chemical, & Physical hazards? As well as help identifying ways to prevent these hazards?
Ingredient List Question (FDA, USA)
Non-food grade ingredient
What is the requirement for damaged ingredient bags in dry storage area?
How to control salt water brine as an ingredient?
Product cooling (RTE) in an ingredient storage area
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Here is my favorite database to use---warning it's a bit clunky to use but will spit out just about every hazard for just about everything (process step/ingredients/cross contamination points)
It was prepared by Canadian Food Inspection Agency
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For ingredients the FDA and Canada have really good ones. We use both. Scampi listed the link for Canada's in his post.
Ingredient List Question (FDA, USA)
Non-food grade ingredient
What is the requirement for damaged ingredient bags in dry storage area?
How to control salt water brine as an ingredient?
Product cooling (RTE) in an ingredient storage area
Transportation of a frozen ingredient
Form of ingredient to include on labels
Customer will not provide their ingredient recipe
Water in Ingredient Listing
Why are bugs that come in a received ingredient a spec issue and not a food safety issue?