New health threats concerning the food industry feature regularly in the media. But differentiating true emerging organisms of concern from the background noise is difficult – and addressing those threats within food businesses even more of a challenge. Those in the industry must recognize the hazards relevant to their products, assess the risks, and then manage them through prerequisite programs (the foundation of good hygiene practices) and the use of food safety hazard analysis and critical control point (HACCP) principles.
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