This document discusses microbiological hazards in food production and provides guidelines for prevention. It identifies four main types of microorganisms that can contaminate food: bacteria, fungi, yeasts, and viruses. These microbes can spread through the air, objects, insects, and pests. To prevent contamination, products showing microbial spoilage should be removed and discarded. Cleaning routines and first in, first out practices for products can limit microorganism growth. Strict hygiene rules are also necessary, including using hygienic entrances, staying home when sick, keeping work and private clothes separate, and washing hands after using the restroom.

1. Microbiological hazards
• Microbiological hazards are micro-organisms that can contaminate the products.
• There are four types of microbiological hazards:
• Bacteria (E.coli en Salmonella)
• Fungi
• Yeasts
• Viruses
• Micro-organisms spread in many different ways.
For example think of: Through the air,
via objects such as your telephone and by insects and pests.

2. Microbiological hazards

3. Preventing microbiological hazards
• Take a good look at the products, if there is microbial spoilage, remove these products and throw
them away.
• Cleaning routines to give the microorganisms no chance
• First in, First out treatment of the products.
• The hygiene rules are explained on the next page, which are necessary to work in a food-safe
manner

4. Hygiene rules
To safeguard the dangers you just learned about, there are a
number of personal hygiene rules:
• Using the Hygienic entrance is mandatory to enter the warehouse
• Stay home when you are sick
• Aftershave/ perfume is not allowed because it can end up on the
products
• Keep work and private clothes separate
• Take off work clothes when you go to the toilet and immediately
wash and disinfect your hands afterwards
• Eat only in the canteen
• Cover wounds with a blue bandage

5. The hygienic entrances
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