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Three Types of Hazards

By | Blog

What are the three types of hazards you need to consider for your Food Safety Plan?


Biological Hazards

Microbiological hazards such as parasites, environmental pathogens, and other pathogens


Chemical Hazards

Radiological hazards, substances such as pesticide and drug residues, natural toxins (such as mycotoxins), decomposition, unapproved food or color additives, and food allergens


Physical Hazards

Stones, glass, and metal fragments


For more information on formulating your food safety plan, read the FDA Regulation for Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food.