Physical Hazards and Control

Learning objectives

  • Identify the sources and types of materials that can be physical hazards in foods.
  • Identify the types of controls to minimize the potential for physical hazards in foods.
  • Training Type: Interactive
  • 10 minutes
Course Outline
  • Introduction
  • Sources and Types of Physical Hazards
  • Minimizing Physical Hazards
  • GMA HACCP Manual “HACCP – A Systematic Approach to Food Safety”, current edition
  • Rules of HACCP – A Compilation of HACCP-Related-Regulations in the United States
  • 21 CFR 123 (FDA) Fish and fishery products
  • 21 CFR 120 (FDA) Hazard Analysis and Critical Control Point (HACCP) systems [Juice Products]
  • 9 CFR 417 (USDA/FSIS) Hazard Analysis and Critical Control Point (HACCP) systems [Meat and Poultry Products]
  • 21 CFR 110 (FDA) Current good manufacturing practice in manufacturing, packing, or holding human food
  • FDA/ORA COMPLIANCE POLICY GUIDE, Chapter - 5 Sub Chapter - 555 Section 555.425 - Foods - Adulteration Involving Hard or Sharp Foreign Objects
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