'A food safety hazard refers to any agent with the potential to cause adverse health consequences for consumers. Food safety hazards occur when food is exposed to hazardous agents which result in contamination of that food. There are three major hazards that may be introduced into the food supply any time during harvesting, processing, transporting, preparing, storing and serving food. These hazards may be microbiological, chemical or physical.'
Tags: foodsafety , HACCP , foodsafetymalaysia , foodhazardmalaysia , foodhazard , haccpmalaysia
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