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Comprehensive Guide to Food Hazards: Types, Control, and Safety Practices

This guide delves into the various types of food hazards, including physical, biological, and chemical threats. It highlights allergens as a special category, discusses contamination, and emphasizes the importance of food safety in preventing hazards. Learn about different biological hazards like bacteria, viruses, and parasites, and understand how to control both biological and chemical risks. Discover practical applications and employee practices necessary for maintaining safety and reducing contamination in food handling environments.

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Comprehensive Guide to Food Hazards: Types, Control, and Safety Practices

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  1. Developed by Hazards

  2. Agenda • Hazards • Allergens as a special group of hazards • Contamination • Control and elimination of hazards

  3. What are hazards?

  4. Hazards Three groups of hazards • Physical • Biological • Chemical • Allergens

  5. Hazard sorting exercise

  6. Biological Hazards • Bacteria, viruses, parasites, moulds • Small, may not be visible to the eye • Are everywhere

  7. Bacteria • Not all bacteria are bad • Good bacteria • Harmful bacteria • Spoilage organisms • Illness causing bacteria

  8. Bacteria need : • Right temperature • Water • Food • Time • Oxygen

  9. 1 hr 15 min 30 min 45 min 2 4 8 2 hr 256 Bacterial Growth 16 1 Bacterium 5 hr >65000 >4000 4 hr 3 hr >1,000,000 Bacteria Generation Time = 15 minutes 9

  10. Physical Hazards • Foreign objects • Glass, metal fragments, wood, stones, insects, personal effects

  11. Chemical Hazards • Naturally occurring • Toxins • Toxic compounds • Drugs • Added (intentionally or unintentionally) • Agricultural chemicals • Food additives • Cleaning compounds • Undeclared allergens

  12. Allergens • Peanuts • Tree nuts • Wheat • Eggs • Milk • Soy • Fish and seafood • Sesame seeds • Sulphites • Others

  13. Contamination • Presence of a hazard in a food

  14. Food safety • Preventing or reducing contamination of foods • by people or • by their actions or inactions

  15. Control of biological hazards • Pest control programs • Cleaning and sanitation programs • Personnel practices • Operational practices

  16. Control of physical hazards • Facility considerations • Protect windows, lights, doors • Operational practices • Policies regarding glass • Screening equipment • Metal detectors. filters

  17. Control of physical hazards • Personnel policies and practices • Uniforms, no jewelry…. • Cleaning and sanitation programs

  18. Control of chemical hazards • Separate storage of chemicals and food items • Separate storage of allergens from non allergen ingredients • Accurate ingredient listings • Policies regarding nuts and peanut butter in facility

  19. Quiz Identify the Hazards

  20. Identify the Hazards

  21. Practical application

  22. On the job..... • Think about food safety as you work • Watch for hazards and remove any that you find Questions?

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