1. Dangers and risks around cheese
1.1 Hazard and risk concepts
A hazard is "a biological, chemical or physical agent present in a food, or condition of that food, that may cause an adverse health effect".
Hazards may include :
biological agents: bacteria, moulds, viruses, parasites, toxins, etc. ;
chemical compounds: natural or acquired toxins, residues, excess additives, plant contaminants (coolants, lubricants), etc. ;
foreign objects: broken glass, bones, insects, metal objects, etc. ;
components causing intolerance or allergy in certain consumers (according to standard NF V 01-006).
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Dangers and risks around cheese
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