Food Safety and Sanitation

Refers to a danger to food safety caused by disease-causing microorganisms such as bacteria, molds, yeasts, viruses, or fungi.

• Biological hazard

• Chemical hazard

• Physical hazard

• Allergen

Refers to a danger to food safety caused by disease-causing microorganisms such as bacteria, molds, yeasts, viruses, or fungi.

• Biological hazard

• Chemical hazard

• Physical hazard

• Allergen

Refers to a danger to food safety caused by particles such as glass chips, metal shavings, bits of wood, or other foreign matter.

• Biological hazard

• Chemical hazard

• Physical hazard

• Allergen

Refers to the unintended presence of harmful organisms or substances in food.

• Contamination

• Direct contamination

• Cross-contamination

• Temperature Danger Zone

Is the contamination of raw food items or the plants or animals from which they come, in their natural settings or habitats.

• Contamination

• Direct contamination

• Cross-contamination

• Temperature Danger Zone

The transference of hazardous substances, mainly microorganisms, to food from another food or surface such as equipment, worktables, or hands.

• Contamination

• Direct contamination

• Cross-contamination

• Temperature Danger Zone

Conceal product and its parts, and prevent them from spillage and loss, starting from the packing line through transportation phases until it arrives at the customer’s home

• Containment

• Protection

• Preservation

• Convenience

• Information

Prevent any outside forces like temperature, humidity, contact, and potential hazards from intervening with the product inside.

• Containment

• Protection

• Preservation

• Convenience

• Information

Keep products in a controlled environment to remain safe for longer use.

• Containment

• Protection

• Preservation

• Convenience

• Information

The product should be convenient to carry, transport, and open while safely maintaining inside items.

• Containment

• Protection

• Preservation

• Convenience

• Information