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 declaration in the US and Canada
Accidental Ingredient Addition: Food Fraud or Not?
Should Water Be Declared as an Ingredient for Glazing?
Ingredient Preparation
Flow Chart - Water in the recipe - Step or Ingredient
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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
1 Thank
For ingredients the FDA and Canada have really good ones. We use both. Scampi listed the link for Canada's in his post.
Ingredient declaration in the US and Canada
Accidental Ingredient Addition: Food Fraud or Not?
Should Water Be Declared as an Ingredient for Glazing?
Ingredient Preparation
Flow Chart - Water in the recipe - Step or Ingredient
Does Adding Water to Dilute Vinegar Require Labeling as an Ingredient?
Oil of Oregano as a Food Ingredient – Is It Acceptable Under Canadian Regulations?
What to do if an ingredient or sub-ingredient is found to have a high risk of food fraud?
FDA - Dietary Supplements Ingredient listing (Cryoprotectants)
% ingredient declaration on customer specs