Developed by

Hazards
Agenda

• Hazards
• Allergens as a special group of
hazards
• Contamination
• Control and elimination of hazards
What are hazards?
Hazards

Three groups of hazards

• Physical
• Biological
• Chemical
– Allergens
Hazard sorting
exercise
Biological Hazards

• Bacteria, viruses, parasites, moulds

• Small, may not be visible to the eye
• Are everywhere
Bacteria

• Not all bacteria are bad

• Good bacteria
• Harmful bacteria
– Spoilage organisms
– Illness causing bacteria
Bacteria need :

• Right temperature
• Water
• Food
• Time
• Oxygen
Bacterial Growth

15 min 30 min 45 min 1 hr

2 4 8 16
1 Bacterium
2 hr
5 hr
>65000 >4000 256
4 hr 3 hr

>1,000,000 Bacteria
Generation Time = 15 minutes

9
Physical Hazards

• Foreign objects
• Glass, metal fragments, wood, stones, insects,
personal effects
Chemical Hazards

• Naturally occurring
– Toxins
– Toxic compounds
– Drugs
• Added (intentionally or unintentionally)
– Agricultural chemicals
– Food additives
– Cleaning compounds
– Undeclared allergens
Allergens

•Peanuts •Soy
•Tree nuts •Fish and seafood
•Wheat •Sesame seeds
•Eggs •Sulphites
•Milk •Others
Contamination

• Presence of a hazard
in a food
Food safety

• Preventing or reducing contamination of foods

– by people or
– by their actions or inactions
Control of biological hazards

• Pest control programs

• Cleaning and sanitation programs
• Personnel practices
• Operational practices
Control of physical hazards

• Facility considerations
– Protect windows, lights, doors
• Operational practices
– Policies regarding glass
• Screening equipment
– Metal detectors. filters
Control of physical hazards

• Personnel policies and practices

– Uniforms, no jewelry….
• Cleaning and sanitation programs
Control of chemical hazards

• Separate storage of chemicals and food items

• Separate storage of allergens from non
allergen ingredients
• Accurate ingredient listings
• Policies regarding nuts and peanut butter in
facility
Quiz

Identify the Hazards

Identify the Hazards
Practical application
On the job.....

• Think about food safety as you work

• Watch for hazards and remove any that
you find

Questions ?