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Hazards - Biological, Chemical, Physical

Objective. Awareness of:Biological hazardsChemical hazardsPhysical hazardsCharacteristics of certain microorganisms. Hazard. A biological, chemical or physical agent that is reasonably likely to cause illness or injury in the absence of its control. Hazards. In HACCP, ?hazards" refer to conditio

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Hazards - Biological, Chemical, Physical

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    1. Chapter 2 Hazards - Biological, Chemical, Physical

    2. Objective Awareness of: Biological hazards Chemical hazards Physical hazards Characteristics of certain microorganisms

    3. Hazard A biological, chemical or physical agent that is reasonably likely to cause illness or injury in the absence of its control

    4. Hazards In HACCP, “hazards” refer to conditions or contaminants in foods that can cause illness or injury. It does not refer to undesirable conditions or contaminants such as: Insects Hair Filth Spoilage Economic fraud and Violations of regulatory food standards not directly related to safety

    5. Hazards Biological Chemical Physical

    6. Biological Hazards Microorganisms Yeast Mold Bacteria Viruses Protozoa Parasitic worms

    7. Microorganisms Microorganisms can be beneficial, even essential Some microorganisms can be pathogenic. It is this class that concerns food processors and public health officials

    8. What do microorganisms (other than viruses) need? Food Water Proper temperature Air, no air, minimal air

    9. Many pathogenic microorganisms reproduce by dividing in two When they grow, microorganisms produce by-products Yeast - bread, beverages, fruit Lactic acid bacteria - yogurt, cheese, meats Staphylococcus aureus - enterotoxin Most spoiled foods do not present a health risk, and not all food that appears normal is safe to consume

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