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Considerations for how ingredients will be sourced, inspected, segregated, and processed may impact the quality and safety of the finished product. It is important for food product developers to consult not only their procurement partners but also their food safety and quality partners to use ingredients from reliable and trustworthy suppliers from the beginning.
While hazard analysis formats vary slightly from one agency to another, two basic elements are contained in both: hazard Identification and hazard evaluation.
The risk assessment and management strategies for minimizing the potential for growth of undesirable microorganisms leading to toxin production in a food matrix/manufacturing system are examined.
