This document defines food and food safety, and describes the different types of hazards that can occur in food including biological, chemical and physical hazards. It provides examples of various hazards that fall under each category. It also explains key terms like risk and the process of risk analysis. Maintaining an effective food safety management system can help control hazards and reduce the risk of foodborne illness.

1. By,Hemant Toppo
Astt. Prof. IGKV Raipur
FormerFood SafetyOfficerC.G. Govt.

2.  Food may be defined as any material which is
processed, partially processed or
unprocessed which is intended for human
consumption or eating.
 E.g.
 Processed-Biscuits, Chips, Samosa etc.
 Partially processed- Wheat flour, dal flour etc.
 Unprocessed- Fresh Fruits, vegetables etc.

3.  Food Safety may be defined as an assurance
that food will not cause harm to the human
when it is consumed and/or eaten according
to its intended use.
 Food safety is usually explained in two
conditions
 Absolute food safety and
 Relative food safety.

4.  Absolute Food Safety is the assurance that
there will be no harm or injury by consuming
that food.
 Relative food safety is a comparative term of
practical present situation where food
condition is assessed as that it should not
cause harm or injury as compared to other
relative conditions.

5.  A Hazard is defined as a biological, chemical,
or physical agents in a, food or condition of a
food with the potential to cause illness or
adverse health effect.
 Types of hazards :-
 1. Biological
 2. Chemical
 3. Physical

6. Biological agents
 • Bacteria and their toxins
 • Parasites
 • Viruses
Physical Objects
 • Bandages, Jewelry
 • Stones, Glass
 • Bone and metal fragments
 • Packaging materials

7. Chemical Contamination
 • Natural plant and animal toxins
 • Unlabeled allergens (allergen-causing
protein)
 • Nonfood-grade lubricants
 • Cleaning compounds
 • Food additives
 • Insecticides

8.  Physical hazards (e.g. stones in rice or beans;
bone pieces in meat) are the most easily
understood;
 The impact of chemical and biological
hazards on human health is far more difficult
to understand
 Because of the complexities of interactions
between hazards and human biochemistry
and the absence of scientific data to confirm
the theories

9.  Risk is the estimated probability and severity
of adverse health effects in person or
populations when hazard is present in his
food.
 The risk analysis process comprises three
separate elements: risk assessment, risk
management and risk communication.

10.  Risk assessment;- Decisions are needed to
determine what the hazards are and to
identify their immediate, interim and long-
term effects on human health.
 Risk management;- To establish the
appropriate measures of control to prevent,
reduce or minimize these risks.
 Risk communication;- To determine the best
way to communicate this information to the
affected population .

11.  Understanding the association between a
reduction in hazards that may be associated
with a food and the reduction in the risk of
adverse health effects to consumers is of
particular importance in development of
appropriate food safety controls.
 Unfortunately, there is no such thing as "zero
risk" for food (or for anything else).
 Reference- Training manual FAO and manual
U.S. Department

12. Write down 10 examples of
hazards for physical, chemical
and biological hazards each found
in food ?

13.  Hazards are biological, physical, or chemical
properties that may cause food to be unsafe
for human consumption.
 The goal of a food safety management
system is to control certain factors that lead
to out-of-control hazards.

14.  Because many foods are agricultural products
and have started their journey to your door as
animals and plants raised in the environment,
they may contain microscopic organisms.
 Food can become contaminated by toxic
chemicals or toxins in your establishment or
in the environment.

15.  Physical objects may also contaminate food
and cause injury. Food may contaminated
from the soil or from harvest, storage, or
transportation practices.
 Some foods undergo further processing
become contaminated.
 These hazards can lead to injury, illness, or
death.

16. Effective elements of a food safety
management system may include –
 Certified food protection managers who have
shown a proficiency of required information
by passing a test that is part of an accredited
program
 Standard operating procedures (SOPs) for
performing critical operational steps in a food
preparation process such as cooling

17.  Recipe cards that contain the specific steps
for preparing a food item and the food safety
critical limits such as final cooking
temperatures that need to be monitored and
verified
 Purchase specifications
 Equipment and facility design and
maintenance
 Monitoring procedures

18.  Record keeping
 Employee health policy for restricting or
excluding ill employees
 Manager and employee training
 On-going quality control and assurance
 Specific goal-oriented plans, like Risk Control
Plans (RCPs), that outline procedures for
controlling specific foodborne illness risk
factors

19.  Food Quality and Safety Systems - A Training
Manual on Food Hygiene and the Hazard Analysis
and Critical Control Point (HACCP) System; FOOD
AND AGRICULTURE ORGANIZATION OF THE UNITED
NATIONS Rome, 1998
 Managing Food Safety: A Manual for the Voluntary Use
of HACCP Principles for Operators of Food Service and
Retail Establishments;, U.S. Department of Health and
Human Services Food and Drug Administration Center
for Food Safety and Applied Nutrition[April 2006]

20.  Akalank Kumar Jain and Vidhi Jain, 2015,
Food Safety and Standards Act 2006 Rules
and Regulations, Akalank Publication.
 Training Manual for Food safety regulators,
India. Food Safety and Standards Authority of
India, FDA Bhawan Kotla Road, New Delhi.