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e. Physical Hazards and Control

Learning Objectives

  • Identify the sources and types of materials that can be physical hazards in foods and the regulations regarding physical hazards.
  • Identify the types of controls to minimize the potential for physical hazards in food.

Available in English

15 minutes

Course Outline
  • Introduction
  • Sources and Types of Physical Hazards
  • Minimizing Physical Hazards
Regulations
  • FPA HACCP Manual
  • Rules of HACCP – A Compilation of HACCP-Related-Regulations in the United States
  • 21 CFR 123 (FDA) Fish and Fishery Products
  • 21 CFR 120 (FDA) Juice Products
  • 9 CFR 417 (USDA/FSIS) Meat and Poultry Products
  • 21 CFR 110 (FDA) Good Manufacturing Practice in Manufacturing, Packing, or Holding Human Food
  • FDA/ORA COMPLIANCE POLICY GUIDE, Chapter - 5 Sub Chapter - 555 Section 555.425 - Foods - Adulteration Involving Hard or Sharp Foreign Objects

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