The web-based platform/tool documented in this manual (“the tool”) was developed in an objective way by researchers who act impartial towards the clients and sponsors. No part of the tool or this publication may be reproduced and/or disclosed publicly without prior written permission from the director of Wageningen Food & Biobased Research (“WFBR”). All rights in the tool remain vested in Wageningen Food & Biobased Research institute within the legal entity Stichting Wageningen Research. PO Box 17, 6700 AA Wageningen, The Netherlands, T + 31 (0)317 48 00 84, E info.wfbr@wur.nl, www.wur.eu/wfbr.
No part of the tool nor of this publication may be reproduced, stored in any retrieval system, or transmitted, in any form or by any means - electronic, mechanical, photocopying, recording or otherwise - without the prior permission from the publisher. The tool may only be used to support hazard identification for food product formulations, and for no other purposes. Commercial use is strictly prohibited. Should you publish any material regarding the tool or the results it generates, you agree to attribute in such publication WFBR as its sole owner and developer.
The tool is provided “as is” and no warranty or fitness for purpose whatsoever is granted. Neither WFBR nor any of the contributors to this tool shall be liable for any damage, direct, indirect or consequential, or other consequences arising from your use of this tool. You agree to indemnify WFBR and its directors and partners for any (third party) claims or damages resulting from your use of the tool or any outcomes generated by it. WFBR reserves all rights, among which (but not limited to) the right to modify, update, or discontinue the tool at any time without prior notice.
The tool is intended solely for the purposes indicated above and should not be considered a substitute for professional advice or sound judgment; it is meant to provide a general guidance. The outcomes generated by the tool can serve as an initial list of potential hazards to take into account in HACCP. By ticking the box below and using the tool, you automatically acknowledge that you understand the above and accept the limitations of liability, disclaimers and indemnities. As a user, you are solely responsible and liable for interpretating the data and making decisions, based on the information provided by the tool. Please be aware that the tool is subject to change over time and that WFBR cannot be held responsible for its updates.