Physical, Chemical and Biological Hazards Present at Meat Processing Facilities

3.6 Cooling Microorganism growth is greatly affected by temperature. Microorganisms that may be present in meat products are mesophilic pathogens that grow at temperatures between 7 and 37 ° C (AFFCO, 2003). This proliferation range is referred to as a mesophilic window, or a range where intestinal pathogens can easily grow (AFFCO, 2003). Therefore, the meat processing plant can fully control bacterial growth in the production process by adjusting the temperature of the product.

The HACCP system requires identifying and managing potential hazards at specific points in the process. This includes biological, chemical or physical harm. Companies involved in food manufacturing, processing and processing can minimize or eliminate food safety problems of their products using HACCP. The prerequisite program is a program implemented within the facility to manage hazards in the environment and to prevent contamination of products. A mandatory program will provide superior manufacturing processes for employees to ensure hygienic environment and reduce the risk of food contamination

Due to all the biological, chemical or physical nature of food safety problems foods consumed by humans can be dangerous. Analyze the hazards to identify pests, chemical or physical properties in raw materials and processing processes, evaluate their adjustment, and lead to dangerous food consumption. What are the possible food safety hazards that could lead to unsafe consumption of the product, and what measures can be taken to manage these risks? For example, one of the identified hazards due to insufficient cooking time or the temperature at which pathogens survive in cooking food processing processes. In addition, the seven steps of hazard analysis are the hazard, risk, food flow, customer type, food type, supplier, scale, and type of work.

Food companies are (A) known or reasonably predictable, possibly related to the facility, such as biological, chemical, physical and radiological hazards, natural toxins, pesticides, drug residues, degradants Identify, evaluate and create analysis of harm. Parasites, allergens and unapproved foods and coloring additives; (B) hazards that may occur naturally or may be introduced unintentionally; (C) hazards of intentionally introduced terrorist acts Hazard included