Identifying Potential Food Safety Hazards
A hazard is any food property that may cause an unacceptable health risk to the customer.
Hazards may be biological, chemical or physical.
- Biological hazards include harmful bacteria, viruses or other microorganisms.
- Chemical hazards include toxins, heavy metals, improperly used pesticides, cleaning
compounds and food additives.
- Physical hazards include foreign objects that may cause illness or injury, for example,
metal, glass, plastic and wood.
Each process has its own potential safety hazards.
