Required under both the FDA and USDA-FSIS regulations, the Hazard Analysis is arguably the most important component of any food manufacturer’s food safety system. Unless identification of CCPs or Preventive Controls is based on a scientifically sound, properly-supported hazard analysis, hazards may not be adequately controlled. Since microbial hazards often represent the greatest potential food safety risk for food products, it’s critical to understand the microbiological profile of ingredients. This requires both general knowledge of hazards applicable to a particular ingredient and specific information on the ingredients sourced from your suppliers. Continue Reading