Potential hazards mostly include phsical, chemical and biological hazards.

Physical hazards:

• include the presence of foreign matter etc.
• to counter physical hazards, visual inspection may be done, or to purchase food ingredients from reliable, AVA approved suppliers with Certificate of Analysis (COA).

Chemical hazards:

• include the presence of cleaning residues on equipments/machines etc.
• to counter chemical hazards, cleaning and sanitising equipments/machines with appropriate sanitiser is vital.

Biological hazards:

• include the presence of pathogens etc.
• to counter biological hazards, purchasing from AVA approved supplier with Certificate of Analysis (COA).

Biological is more important than physical and chemical hazards because the ingredients mostly can be purchased from AVA approved suppliers and to check for the Certificate of Analysis (COA) upon delivery.

Posted By: Hui Teng