Food Safety Hazards and Risks

Biological Hazards: Bacteria, viruses, parasites, and fungi that can cause illness
- Examples: Salmonella, E. coli, Listeria, Norovirus
Chemical Hazards: Contaminants that can cause illness or injury
- Examples: Pesticides, heavy metals, food additives
Physical Hazards: Objects that can cause injury or choking
- Examples: Glass, metal, plastic, bone

Cross-Contamination: Transfer of harmful substances from one food or surface to another
Temperature Control: Foods not stored or cooked at safe temperatures
Personal Hygiene: Poor hand washing and hygiene practices by food handlers
Allergens and Intolerances: Foods that can cause severe reactions or illness in some individuals

Cleanliness: Wash hands, utensils, and surfaces frequently
Separation: Separate raw, cooked, and ready-to-eat foods
Cooking: Cook foods to recommended internal temperatures
Chilling: Refrigerate or freeze foods promptly and at safe temperatures
Labeling and Storage: Label and store foods properly to prevent spoilage and contamination

HACCP (Hazard Analysis and Critical Control Points): A systematic approach to identifying and controlling hazards
Good Manufacturing Practices (GMPs): Guidelines for food manufacturers to ensure safe and sanitary operations
Food Safety Standards and Codes: Regulations and guidelines for food safety, such as the Food Safety Modernization Act (FSMA)

Buy from Safe Sources: Purchase foods from reputable sources and check expiration dates
Handle and Store Safely: Handle and store foods safely to prevent contamination and spoilage
Cook and Reheat Safely: Cook and reheat foods to recommended internal temperatures
Be Aware of Recalls: Check for food recalls and follow recall instructions

Biological hazards include bacteria, viruses, parasites, and fungi that can cause illness, such as Salmonella, E.coli, Listeria, and Norovirus.
Chemical hazards involve contaminants that can cause illness or injury, including pesticides, heavy metals, and food additives.
Physical hazards are objects that can cause injury or choking, such as glass, metal, plastic, and bone.

Cross-contamination occurs when harmful substances are transferred from one food or surface to another.
Temperature control is crucial, as foods not stored or cooked at safe temperatures can cause illness.
Poor personal hygiene practices by food handlers, such as inadequate hand washing, can lead to foodborne illness.
Allergens and intolerances, such as peanuts or lactose, can cause severe reactions or illness in some individuals.

Cleanliness is essential, with frequent washing of hands, utensils, and surfaces to prevent contamination.
Separation of raw, cooked, and ready-to-eat foods is necessary to prevent cross-contamination.
Cooking foods to recommended internal temperatures is crucial to kill harmful bacteria and viruses.
Chilling foods promptly and at safe temperatures is necessary to prevent bacterial growth.
Labeling and storing foods properly helps prevent spoilage and contamination.

HACCP (Hazard Analysis and Critical Control Points) is a systematic approach to identifying and controlling hazards in food production.
Good Manufacturing Practices (GMPs) provide guidelines for food manufacturers to ensure safe and sanitary operations.
Food Safety Standards and Codes, such as the Food Safety Modernization Act (FSMA), regulate food safety practices.

Buying from safe sources, such as reputable stores and checking expiration dates, is essential.
Handling and storing foods safely, such as keeping raw meat separate from ready-to-eat foods, prevents contamination and spoilage.
Cooking and reheating foods to recommended internal temperatures prevents foodborne illness.
Being aware of food recalls and following recall instructions helps prevent foodborne illness.

Cross contamination occurs when harmful bacteria or contaminants are transferred from one food, surface, or person to another.

Direct cross contamination happens when contaminated food/surface comes into direct contact with ready-to-eat food.
Indirect cross contamination occurs when contaminated food/surface comes into contact with an intermediate object (e.g., utensil, cloth) that then touches ready-to-eat food.

Raw meat, poultry, and seafood can be contaminated with harmful bacteria.
Unwashed fruits and vegetables can carry bacteria, viruses, and parasites.
Uncooked eggs can contain Salmonella bacteria.
Infected food handlers can spread illness through contaminated food and surfaces.
Contaminated utensils, equipment, and surfaces can transfer bacteria to food.

Poor hand hygiene allows bacteria to spread from hands to food and surfaces.
Inadequate cleaning and sanitizing of surfaces and equipment leaves bacteria behind.
Insufficient cooking or refrigeration of food allows bacteria to multiply.
Cross-contamination of ready-to-eat foods with raw or uncooked ingredients increases the risk of illness.
Inadequate separation of raw and cooked foods can lead to cross-contamination.

Washing hands frequently with soap and warm water prevents the spread of bacteria.
Regular cleaning and sanitizing of surfaces, utensils, and equipment reduces the risk of cross-contamination.
Separating raw and cooked foods, and storing them in separate containers, prevents cross-contamination.
Using separate utensils and cutting boards for raw and cooked foods prevents cross-contamination.
Cooking food to recommended internal temperatures kills bacteria and other pathogens.
Refrigerating perishable foods promptly and at a safe temperature (below 40°F or 4°C) slows bacterial growth.