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 FOOD SAFETY
HAZARD
4 PRIMARY FOOD SAFETY
HAZARD
 The food's odor

 The food’s condition and physical


appearance

 The food’s physical appearance

 The food’s possible ingredients


 BIOLOGICAL

 PHYSICAL

 CHEMICAL

 ALLERGENIC
PHYSICAL HAZARD are objects which
contaminate your foods such as pieces
of glass or metal, toothpicks, jewelry
or hair.
 avoid inclusion of physical
hazards such as jewelry or false
fingernails in food products by using
proper personnel practices. Eliminate
potential sources of physical
hazards in processing and storage
areas. Use protective acrylic bulbs or
lamp covers to prevent contamination
by breakable glass.
 CHEMICAL HAZARD are harmful
substances such as pesticides,
machine oils, mercury, lead, cleaning
agents etc.
 Carefully wash cooking equipment,
utensils, and food surfaces both
before and after food preparation
using soap and water hot enough to
tolerate or in a dishwasher that uses
water at a temperature that kills
microorganisms. Separate cooked
meats from
raw foods to prevent cross-
contamination.
 BIOLOGICAL HAZARDS include
bacteria, parasites, fungi and viruses.
They are major food concern in food
processing because they cause most
food borne illness outbreaks.
 Inadvertenttransfer of bacteria
or other contaminants from
one surface, substance, etc.,
to another especially because
of unsanitary handling
procedures.
2TYPES OF CROSS
CONTAMINATION
 DIRECT contamination occurs
when one type of food touches
or drips onto another type of
food which may be raw or
cooked.
 INDIRECT happens as a result
of the transmission of bacteria
from your hands, kitchen
surfaces or utensils onto food.
 Wash hands before and after work.
Also wash hands immediately before
and after wearing protective clothing,
uniforms or gloves to reduce the
possibility of infection. Biological
hazards can kill. Or they may cause
discomfort and affect the health and
performance of employees at the very
least.
 ALLERGENIC HAZARDS or
Food allergy is an abnormal response
to a food triggered by your body's
immune system. Allergic reactions to
food can sometimes cause serious
illness and death.
 Take Precautions When Cooking. Take
steps to avoid cross-contact
with allergens during the cooking or
serving process: If you are preparing
both “safe” and “unsafe” food for the
same meal, prepare the safe meal
first. Do not use the same utensils to
prepare allergenic and non-
allergenic dishes.
 CONTROL HAZARDS AND RISKS IN THE
WORPLACE

 EMERGENCY-RELATED SKILLS AND TRAINING

 OCCUPATIONAL HEALTH AND SAFETY


RECORDS