This document discusses food safety hazards and control measures. It defines hazards as biological, chemical, or physical agents that can cause illness or injury. Physical hazards in food include naturally occurring objects or those introduced during processing. Chemical hazards may be present in pesticides/insecticides or cleaning chemicals. Microbiological hazards are foodborne bacteria, yeasts, and molds that can survive cooking, multiply in food, or spread via cross-contamination. Control measures to prevent hazards include hand hygiene, using color-coded tools, pest control, proper food storage, cleaning and sanitization, sorting food properly, and staff trainings.

1. Food Safety – Food Hazards &
Control Measures
Back to Basics

2. Physical, Chemical & Biological Hazards
Definition: Hazard: a biological, chemical or physical
agent that is reasonably likely to cause illness or injury
in the absence of its control.
Physical hazards
Physical hazards which can be found in food include:
• Objects naturally present in the food (animal hair,
bone chips, leaves, etc)
• Objects occurring in agriculture (dirt, manure,
leaves, etc)
• Objects added during processing (glass, plastic,
hair, metal, etc).
Report all the Incidents on time
Chemical Hazards,
These may already be present on certain
foods in the form of pesticides or
insecticides.
Chemical hazards may also arise from
incorrect storage and the misuse of
chemicals used in food premises such as :
• Cleaning chemicals
• Rodent baits

3. Physical, Chemical & Biological Hazards
Microbiological Hazards
These food poisoning bacteria are hazardous because they can :
1. Survive inadequate cooking, if already present in food, for
example, Salmonella in chicken
2. Multiply to harmful levels in food given the right conditions, for
example, poor temperature control during storage, handling or hot
holding
3. Spread from raw foods such as meat, poultry and unwashed vegetables
to cooked/ready-to-eat foods either directly or via food handlers, work
surfaces and equipment - this is known as "cross contamination"
Other microbiological hazards such as certain bacteria, yeasts and
moulds may lead to food spoilage or foodborne illness. Some of the
Parasitic hazards are worms, Weevils, Insects etc.

4. Control Measures
Control
Measures
Hand
Hygiene
Color Coded
Tools
Pest Control
Proper Food
Storage
Cleaning
and
Sanitization
Sorting
Control the
Good at
Reception
Usage of
Seasonal
Vegetables
Report the
Incident
Remove &
Request the
Faulty Tools
&
Equipment
Trainings

5. Know your Color Coding Regime – Chopping Board & Knife
Chopping Board Color-
Green – Fruits &
vegetables
Knife – Green
Chopping Board Color-
Yellow – Chicken
Knife – Yellow
Chopping Board Color-
White – Dairy & Bakery
Knife – White or Black
Chopping Board Color-
Blue – Sea Food
Knife – Blue
Chopping Board Color-
Brown – Vegetables
Knife – Brown
Chopping Board Color-
Red – Mutton
Knife – Red
Chopping Board Color-
Gray – Cooked Food
Knife – Gray

6. Thanks for your
Kind Attention