Page 22 - Comprehensive Food Safety
P. 22
31.03.2020
CONTROLLING THE HAZARDS
At every point during the flow of food through your establishment there is an opportunity to
control (prevent or stop the spread of) the hazards that cause food-borne illness and food
spoilage. The Act requires that:
• Food is produced or processed and handled in a way that minimises the contamination
or deterioration of the food and prevents the food from containing anything which
would be unexpected and unreasonable in that food.
• There must be procedures for controlling hazards at each processing and handling step
where it is essential to eliminate or reduce a hazard to an acceptable level.
21
Industry Training Solutions Ltd, Level 1, 515 Main St, Palmerston North 4410 0800 464 487
