The Food Safety Hazard Guidebook

Food Safety Risk Management: Biological & Chemical Hazard Identification

This practical guide brings together essential scientific information on biological and chemical food safety hazards, supporting professionals in understanding contamination risks and effective control measures. It covers established and emerging threats, food allergens, fish toxins, and bacterial pathogens, with structured information designed to support HACCP studies and risk assessment.

Key Features

• Comprehensive overview of food safety hazards
• Identification of biological food safety threats
• Examination of chemical contaminants in food
• Coverage of established and emerging foodborne hazards
• Detailed information on bacterial pathogens
• Discussion of Listeria monocytogenes and E. coli O157
• Overview of food allergens and allergen-related risks
• Examination of fish toxins and seafood hazards
• Introduction to hazard analysis and critical control points (HACCP)
• Support for food safety risk assessment exercises
• Guidance on understanding and controlling food hazards
• Information relevant to food safety regulations and industry standards
• Clear, structured presentation for quick reference
• References to reliable scientific and online information sources
• Practical resource for food industry professionals, safety specialists, and risk assessors