Food Hazard

‘Hazard’ can be defined as a biological, chemical or physical agent in, or condition of, food or feed with the potential to cause an adverse health effect. A hazard may be;

 

1. Biological - harmful organisms / toxins

e.g. E .coli 0157, Salmonella, Campylobacter, Bacillus cereus

> Naturally present – raw meat - e.g. Salmonella in raw meat

> Cross contamination – preparation – e.g. raw with cooked meat

> Growth – during refrigeration / hot holding/cooling

> Survival – cooking – e.g. Campylobacter in undercooked meat

Bacillus cereus spores in rice

 

2. Physical - foreign objects

> Hair – human / pet

> Insects and pests

> Drawing pins

> Soil

> Nuts and bolts

 

3. Chemical - contaminants

> Cleaning surfaces and spillages

> Detergent stores

> Pest control chemicals

> Pesticides sprayed on fruit and vegetables

> Histamine in fish

 

Also  Food Allergies - Naturally present / cross contamination

e.g. Peanut, nuts, eggs, fish, milk.

  ​​FANE LTD

         (01207) 693828

​mike.green@fane.org.uk


HELP 01207 693828