date:Jul 28, 2016
ent stage, so that the scientist can understand what hazards exist or have the potential to affect each particular product, whether those are microbiological, chemical, physical or allergenic hazards.
Knowing these areas of concern, the product developer can begin to design the product or process to reduce these identified hazards, and if at all possible, eliminate them. For example, say the manufacturer is making a multicomponent food product with a vegetable in it, such as celery, carrot or l