Food Safety Hazards
A food safety hazard can be defined as any factor present in food that has the potential to cause harm to the consumer, either by causing illness or injury.
Food safety hazards may be biological, such as pathogenic bacteria, chemical, such as toxin produced during processing, or a physical object like a stone or piece of metal.
In other works, hazards are the factors that food safety practice seeks to protect against, contain and eliminate from foods.
In order to be effective, food safety practice must be informed about the nature of these hazards and food safety procedures must be science based.
A thorough understanding of biological and chemical hazards is the first essential step in their control.
This is less important for physical hazards, which also tend to have a much lower potential impact on the public health.
Food Safety Hazards
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Chemical hazard are chemicals that can get into food by improper storage of chemical or chemical containers or by using chemicals improperly... -
Some bacteria enter the intestine live, survive the acidic environment of the stomach, and then produce a harmful toxin inside the human dig... -
A biological hazards is an agent in food with potential to cause human illness. It is the most significant hazards in our food. Biological h...
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If HACCP is not properly applied, then it may not result in an effective control system. This may be due to improperly trained or untrained...
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Anything foreign to the food can be considered a physical hazard. Dust, dirt, hair, metal shavings and broken glass, for example, are items ...
