Elements and Performance Criteria
- Identify food safety hazards in a food business
- Identify biological food safety hazards that could present a risk in the food at the point of consumption by type, origin and food association, and assess to determine risk level and control requirements
- Identify allergenic food safety hazards that could present a risk in the food at the point of consumption, and assess to determine risk level and control requirements
- Identify intrinsic and extrinsic chemical food safety hazards that could present a risk in the food at the point of consumption, including toxin presence by type, origin and food association, and assess to determine risk level and control requirements
- Identify and assess physical food safety hazards that present a risk in food to determine control requirements
- Control food safety hazards in a food business
- Establish and validate processing hazards and related control measures and critical limits, monitoring and recording requirements to eliminate or reduce food safety hazards to acceptable levels
- Determine food storage and handling requirements necessary to eliminate or reduce food safety hazards
- Establish personal hygiene practices required to eliminate or reduce food safety hazards
- Establish cleaning and sanitation, housekeeping and pest control practices and procedures required to prevent or reduce food safety hazards
- Develop other prerequisite programs to eliminate or reduce food safety hazards to acceptable levels