Elements and Performance Criteria
- Identify food safety hazards in a food business
- Biological food safety hazards that could present a risk in the food at the point of consumption are identified by type, origin and food association and assessed to determine risk level and control requirements
- Intrinsic and extrinsic chemical food safety hazards that could present a risk in the food at the point of consumption, including toxin presence, are identified by type, origin and food association and assessed to determine risk level and control requirements
- Physical food safety hazards that present a risk in food are identified and assessed to determine control requirements
- Control food safety hazards in a food business
- Processing hazards and related control measures and critical limits, monitoring and recording requirements are established and validated to eliminate or reduce food safety hazards to acceptable levels
- Food storage and handling requirements necessary to eliminate or reduce food safety hazards are determined
- Personal hygiene practices required to eliminate or reduce food safety hazards are established
- Cleaning and sanitation, housekeeping and pest control practices and procedures required to prevent or reduce food safety hazards are established
- Other prerequisite programs are developed to eliminate or reduce food safety hazards to acceptable levels