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A food safety hazard is any biological, chemical, or physical property that may cause a food to be unsafe for human consumption. Identify critical control points A critical control point (CCP) is a point, step, or procedure in a food manufacturing process at which control can be applied and, as a result, a food safety hazard can be prevented ...
In addition, hot food must be held at a minimum interval of 135 °F (57 °C) if it is not immediately consumed. The temperature must be checked every 4 hours or else labeled with a discard time. Although monitored hot food can be held indefinitely in this way without a food safety concern, the nutritional value, flavor, and quality can suffer ...
Food safety experts explain the health risks of eating mold, why blue cheese is safe, and when to throw moldy food away. ... There are steps you can take to reduce your risk of exposure to mold ...
Food Safety and Standards Authority of India, established under the Food Safety and Standards Act, 2006, is the regulating body related to food safety and laying down of standards of food in India. Hence, it regulates the manufacture, storage, distribution, sale, and import of food articles, while also establishing strict standards to ensure ...
Food safety in the United States is necessary in order to prevent and properly report food-borne illnesses. [3] In 2011, a total of 9.4 million incidents of food-borne illness occurred in the United States. [4] When legislation to prevent food-borne illnesses do not exist, widespread food-borne outbreaks typically spark legislation. [citation ...