Have you ever found something in your food that’s not meant to be there? A piece of plastic, a bit of hair, or maybe even a fly? Yuk. All of these are signs that your food is contaminated. Rather more worryingly, there are some contaminants that make people very sick, or worse, which can’t be seen with the naked eye.
But how do these things get into food in the first place? Well, often it happens through cross-contamination, and that’s a big problem in the food industry, which needs to be controlled. And, if you work anywhere in the food supply chain, controlling cross-contamination is your responsibility. Managers and other people in charge also need to know about the Hazard Analysis Critical Control Point, or HACCP, principles, and how to use them.
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