Food Safety Hazards

Biological Hazards

Pathogens including bacteria, viruses and parasites can contaminate food, leading to illnesses such as food poisoning.
Spoilage organisms, although not harmful, can ruin food’s taste, smell and appearance.
Both can multiply rapidly in the ‘Danger Zone’ (between 5°C and 60°C) where food safety controls are crucial.

Chemical Hazards

Hazardous chemical substances such as cleaning agents or pesticides, for example, can inadvertently contaminate food if not stored or used properly.
Toxic metals can leach into food from cookware or equipment made of hazardous material.
Additives and preservatives, while often safe in small amounts, can become hazardous if used excessively.

Physical Hazards

Foreign objects such as glass, metal, or even hair and fingernails can present a hazard if they end up in food.
Bones and seeds in food can also pose safety risks, especially for vulnerable individuals.

Allergenic Hazards

Foods that are common allergens (e.g., milk, eggs, nuts, gluten, shellfish) must be carefully controlled to avoid causing an allergic reaction.
Cross-contamination, where allergenic foods come into contact with other foods, must be avoided in a health and care setting.

Role of Personal Hygiene in Minimizing Hazards

Washing hands regularly, especially before handling food and after using the restroom.
Avoid handling food when ill with illnesses like flu, diarrhea, etc.
Wearing protective clothing like aprons and hats to prevent loose hair, dandruff, sweat or other substances falling into food.
Covering cuts and sores with a waterproof wound strip or dressing.
Avoid touching face, scratching, sneezing, or coughing over food.

Food should be stored properly, and at the appropriate temperature.
Regularly cleaning surfaces and utensils to prevent cross-contamination.
Inspecting food delivery for any signs for pests, damage, etc.
Cook food thoroughly, particularly meats, to kill any present bacteria.
Check expiry date on canned, dried, and refrigerated items before consumption.
Implement a ‘Clean as You Go’ policy to maintain a tidy workspace, reducing chances of accidents.