Food contamination hazards

Food Contamination Hazards

Biological Hazards

  • Bacteria: Microscopic organisms, some of which cause foodborne illnesses. Contaminated food often looks and smells normal.
  • Viruses: Can be introduced to food through cross-contamination from an infected person, contaminated water, or raw ingredients.
  • Parasites: Can be present in water or soil and contaminate produce or seafood.

Chemical Hazards

  • Cleaning products: Must be stored away from food areas and used correctly to avoid accidental contamination.
  • Pesticides: Can contaminate produce if not handled and applied properly.
  • Food allergens: Cross-contamination with allergenic ingredients can cause severe reactions in people with food allergies.

Physical Hazards

  • Foreign objects: Any unintended physical object in food, such as hair, pieces of packaging or jewellery, can pose a choking risk or lead to physical injury.
  • Glass: Special care should be taken where glass is used in food preparation areas to avoid shattering and contamination.
  • Metal shards: May originate from machinery used in food production and can cause physical injury.

Food Contamination Prevention

  • Implementing a Hazard Analysis and Critical Control Point (HACCP) can help identify and manage risks in your food handling process.
  • Good personal hygiene of staff, including hand washing and avoiding work when ill, can prevent biological contamination.
  • Use separate storage and preparation areas for raw and cooked food to avoid cross-contamination.
  • Regular cleaning of work surfaces and equipment helps to eliminate any bacterial present.
  • Proper cooking and chilling of food can kill or inhibit the growth of harmful bacteria.
  • Use of appropriate pest control measures can prevent biological contamination from insects or rodents.
  • Careful sourcing and handling of ingredients can reduce the risk of contamination from chemicals and allergens. Store cleaning products and other chemicals separately from food.
  • Awareness of all potential physical hazards and taking necessary precautions during food production and preparation can avoid physical contamination.