Unlike generic quality control, HACCP-based risk management for reefer cargo – Hazard Analysis and Critical Control Points – draws a clear distinction between biological hazards (microbial growth from temperature excursions), chemical risks (cross-contamination, cleaning agent residues), and physical dangers (foreign bodies, refrigeration unit defects).
Source: https://www.fao.org/fao-who-codexalimentarius/codex-texts/list-standards/haccp/en/
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