Lesson 2: Identifying Food Safety Hazards

In this lesson, we’ll cover the different types of food safety hazards and how to identify them in your business.

Biological, chemical, and physical hazards

Food safety hazards can be grouped into three main categories: biological, chemical, and physical.

Biological hazards include bacteria, viruses, parasites, and fungi that can cause illness when ingested. Common sources of biological hazards include raw meat, poultry, eggs, and unpasteurised dairy products.

Chemical hazards include substances such as cleaning agents, pesticides, and food additives that can contaminate food and cause illness. Chemical hazards can also be introduced through food packaging materials or equipment.

Physical hazards include foreign objects that can accidentally get into food, such as glass, metal, or plastic. Physical hazards can cause injury or choking if ingested.

Sources of food safety hazards

Food safety hazards can come from a variety of sources, including:

• Raw or undercooked meat, poultry, eggs, and fish
• Contaminated produce, such as unwashed fruits and vegetables
• Unpasteurised dairy products
• Improperly canned or bottled foods
• Poor hygiene practices among food handlers
• Contaminated equipment, utensils, or surfaces

Identifying potential food safety hazards in your business

To identify potential food safety hazards in your business, you can conduct a hazard analysis. This involves:

• Identifying the steps in your food preparation process
• Identifying potential hazards at each step
• Evaluating the likelihood and severity of each hazard
• Developing strategies to control or eliminate each hazard

Conclusion

By understanding the different types of food safety hazards and how to identify them in your business, you’ll be better equipped to prevent contamination and keep your customers safe. In the next lesson, we’ll cover best practices for preventing food contamination.