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Food safety programs set out how safe food is produced. The primary objective of designing food safety plans is to ensure food is safe and suitable for human consumption. However if the design of the food safety plan is affected by lack of knowledge of the biological, chemical and physical (BCP) hazards of the food production process, then food safety may not be assured. This paper focuses on three problems when analysing the microbiological hazards that can affect the quality of the food safety plan and which may result in unsafe food and a false sense of security for the food manufacturer.

Food safety plans: three problems to address when analysing microbiological hazards