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Food Safety Practices - Food hazards & control measures
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.