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Identifying dangers

All plans for controlling food safety should take into account the different dangers inherent in this activity.

The following table summarizes the dangers to consider in every analysis. 

 

Biological dangers Chimical dangers Physical dangers
Allergens Vegetable and animal poisons Microbiological Phytosanitary residue or medicines Cleaning products, oil, grease The migration of material on contact Neoformes Heavy metal Endogenous foreign bodies Exogenous foreign bodies -
dense contaminants
Radioactivity

Once the dangers are correctly identified, the food company can then construct its plan of sanitary management by putting into place different measure to control the dangers.
The documentation service provides support thanks to a collection of documents and its capacity of bibliographic research.


 

ITAI - CTI - CRT - COFRAC - CIR - INSTITUT CARNOT