Hazards in food production

Food science and technology have improved the understanding of the potential hazards on foods. 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.

In other works, hazards are the factors that food safety practice seeks to protect against, contain and eliminate from foods. In a food production plant the HACCP system identifies three types of hazards relevant to food. Based on their origin thy are classified in microbiological, chemical or physical.

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. Food safety cannot be achieved unless related control measures are incorporated within all phases of the production.

A thorough understanding of biological and chemical hazards is the first essential step in their control. It is important that control measures are applied during both primary production and processing to minimize or prevent the microbiological, chemical or physical contamination of food.

This is less important for physical hazards, which also tend to have a much lower potential impact on the public health.

The introduction of many food additives, especially antioxidants, has also contributed greatly to the amount and quality of food which is available, preventing early spoilage and waste possibly indirectly contribution to man’s health.
Hazards in food production