b) What is physical hazard? How do harmful product entre food?
ANS- There are three types of hazards in a food manufacturing process: physical, chemical and biological. Foreign objects are the most obvious evidence of a contaminated product and are therefore most likely to be reported by production or by consumer complaints. However, they are also less likely than chemical or biological contaminants to affect large numbers of people. When identifying physical hazards in your plant, it is important not to confuse aesthetics or quality issues with physical hazards.
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