Food Hazards Overview

Physical contamination can be caused by foreign objects, pests, and personal hygiene issues.
- Examples: bolts, cardboard, earrings, glass, animal hair, and vegetable stalks.
- Prevent contamination by practicing good personal hygiene, maintaining a clean kitchen, and ensuring proper packaging and storage.
Chemical contamination can result from contact with cleaning agents, pesticides, and other chemicals used in agriculture.
- Prevent contamination by using appropriate cleaning methods, thoroughly rinsing fruits and vegetables, and storing chemicals separately from food.
Biological hazards are caused by microorganisms such as molds, yeasts, viruses, and bacteria.
- Microorganisms can cause food poisoning and food spoilage.
- Bacteria are the most common cause of food poisoning.
- Symptoms of food poisoning: nausea, vomiting, stomach pains, diarrhea.
- Prevent contamination by maintaining a high level of hygiene and appropriate food handling practices.

Allergens can cause life-threatening reactions in sensitive individuals.
Common allergens: peanuts, nuts, dairy products, eggs, fish, gluten, sesame seeds, celery, mustard, sulfur dioxide, shellfish, and soy.
Label foods containing allergens to provide warnings for consumers.

Cross contamination occurs when harmful bacteria transfer from one place to another.
- Direct contamination: raw meat touching cooked food.
- Indirect contamination: bacteria spreading from a knife or cutting board.
- Dripping contamination: blood dripping from raw meat onto other surfaces.
- Prevent contamination by practicing proper hygiene and using separate utensils and surfaces for raw and cooked food.

Chill hot food to 5°C or below as quickly as possible.
- Divide food into smaller portions.
- Cool food under running cold water, in an ice bath, or using a blast chiller.
Freeze food at -18°C or colder.
- Freezing doesn't kill bacteria, but it prevents bacteria from multiplying.
- Freeze hot food immediately after chilling.
- Divide food into smaller portions before freezing.

Defrost frozen food in the refrigerator, under cold running water, or using a microwave.
- Ensure the product is fully defrosted before cooking.

Keep food properly covered to prevent contamination.
Display food for sale neatly and within showcases.
Clean and sanitize showcases and sneeze guards daily.
Use tongs, ladles, spoons, or disposable gloves when handling cooked food.
Do not use bare hands to handle cooked food or place ice in glasses.
Do not touch the inside or rim of glasses when serving drinks.
Use a food tray whenever possible.
Change gloves regularly and remove them when handling money.
Avoid handling coins or other articles that may contaminate food during preparation.
Do not mix, sell, or resell cooked food that has been dropped, stored unprotected, or is otherwise contaminated.

Raw milk can contain harmful pathogens such as Salmonella.
Pasteurization is a CCP for controlling bacterial contamination in milk.
The heating process must be sufficient to eliminate pathogens but not affect the flavor of the milk.