Food Hazard Identification

Your analysis of the known or reasonably foreseeable hazards in each food must include the following types of hazards:

Biological hazards, including microbiological hazards such as parasites, environmental pathogens, and other pathogens

Chemical hazards, including radiological hazards, pesticide and drug residues, natural toxins, decomposition, unapproved food or color additives, food allergens, and (in animal food) nutrient deficiencies or toxicities

Physical hazards (such as stones, glass, and metal fragments).

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