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Food Safety Hazards Awareness

Updated on March 22, 2016

How a Potential Food Safety Hazard Occur?

1. Formulating

2. Harvesting

3. Labelling

4. Packaging

5. Preparing

6. Processing

7. Serving

8. Storing

9. Transporting


What are the Types of Food Hazards?

1. Chemical Hazard

- Some examples of chemical hazard are cleaners, fertilizers, lubricants, paints, pesticides, polishes and sanitizers.

- It can be avoided by storing chemicals separately and by not spraying chemicals near the food.

2. Physical Hazard

- Some examples of physical hazard are bandages, cardboard, fragments, glass, hair, metal, paper, plastic, staples and wood.

- It can be avoided by inspecting food before serving or by covering food pans all the time.

3. Biological Hazard

- Some examples of biological hazard are bacteria, parasites or viruses present in air, animals, food, humans, soil and water.

- It can be avoided by handling food properly and by practicing the right kitchen discipline.

What are the Six Types of Chemical Hazard?

1. Agricultural Residue

- It refer to all chemicals, like feeds, fertilizers or pesticides, used in growing fruits, vegetables or animal products.

2. Cleaning Chemical

- It refers to strong chemicals used in cleaning and sanitizing food contact surfaces inside the kitchen.

3. Factory Contaminant

- It refers to harmful items use inside the factory vicinity such as coatings, paints and lubricants.

4. Food Allergen

- It refers to the negative body reaction to a particular food. Most common food allergens are egg, fish, milk, peanut, seed and wheat.

5. Industrial Metal

- It refers to heavy metals typically found in an industrial facilities.

6. Natural Chemical

- It refers to harmful chemicals found in foods such as mushroom or shellfish.

What Foods People are Allergic to?

1. Crustaceans

2. Dairy Products

3. Eggs

4. Fish

5. Peanuts

6. Tree Nuts

7. Shellfish

8. Soy Bean and Soy Products

9. Wheat

What are the Common Symptoms of an Allergic Reaction?

1. Death

2. Diarrhea

3. Hives

4. Itching

5. Losing consciousness

6. Stomach cramps

7. Swelling of eyes, face, feet or hands.

8. Tightening of throat

9. Vomiting

10. Wheezing

What are the Right Practices of the Back of House Staffs to Protect Guests with Food Allergies?

1. Chefs or Cooks must know all the ingredients of the menu.

2. Food must be prepared separately.

3. Separate cooking tools and equipment must be used when preparing and cooking their food.

Food Safety for the 21st Century: Managing HACCP and Food Safety throughout the Global Supply Chain
Food Safety for the 21st Century: Managing HACCP and Food Safety throughout the Global Supply Chain

The HACCP (Hazard Analysis and Critical Control Points) system is still recognised internationally as the most effective way to produce safe food throughout the supply chain, but a HACCP system cannot operate in a vacuum.


How Can Front of House Staffs Protect Guests with Food Allergies?

1. All staffs must know the menu, specifically all ingredients included in every food they serve.

2. Inform the supervisor or the chef immediately about the person’s allergy.

3. The food designed for a guest with allergy must be properly covered to avoid contamination.

4. They must be able to answer questions about the menu. Otherwise, they need to ask the chef in-charge at the back of house.


What are the Four Types of Biological Hazards?

1. Bacteria - Can be found anywhere. Many bacteria could be helpful to our body, but some can cause serious illness too.

2. Fungi - Can be found in food items. Fungi could either be harmful or helpful to our body.

3. Parasites - Cannot be found in food. It requires a person or animal in order to grow. Growth of parasites can be prevented by cooking food properly or by buying food from authorized suppliers.

4. Viruses - Can be found inside a person’s body. It can be prevented by maintaining good personal hygiene or by practicing proper food handling.

What are the Things that Could Lead to Growth of Bacteria?

1. Food - Normally protein rich foods are prone to bacterial growth.

2. Acidity - Tartness or strong sour taste of a food can prevent food from getting spoiled.

3. Temperature - Food must be kept away from the “Temperature Danger Zone” to prevent the growing of bacteria.

4. Time - Letting food stay in a room temperature for a long time can be dangerous. Make sure to keep food items in their right temperature within 2 to 4 hours.

5. Oxygen - Aerobic Bacteria need oxygen to produce energy in order to grow.

6. Moisture - Presence of water is essential for bacteria to grow.

Food Safety isn't Just a Slogan, it's a Way of Life!

— Anonymous

What are the Illnesses Caused by Bacteria?

1. Campylobacter

- Typically found in raw or undercooked poultry.

- Common symptoms of this bacterial infection are diarrhea and too much vomiting.

2. Clostridium Botulinum

- Typically found in improperly canned foods.

- Common symptoms of this bacterial infection are blurred vision, difficulty swallowing, drooping eyelids, drying of mouth and weakness of muscle.

3. Escherichia Coli

- Typically found in meat specifically beef, raw milk and untreated water.

- Common symptoms of this bacterial infection are diarrhea, low fever, severe stomach cramps and vomiting.

4. Listeria Monocytogenes

- Typically found in cold cuts, raw meats, unpasteurized milk and vegetables.

- Common symptoms of this bacterial infection are diarrhea, fever, muscle ache and nausea.

5. Salmonella Enteritidis

- Typically found in undercooked eggs and poultry.

- Common symptoms of this bacterial infection are diarrhea, fever and stomach cramps.

What are the Difference between Mold and Yeast?

- Mold is used in making cheese while Yeast is used in making bread or beer.

- Mold grows at high acidity, low moisture and low temperature environment while Yeast grows at high acidity and low moisture environment.

What are the Difference between Spoilage Organisms and Pathogens?

- Spoilage organisms change the look, smell and taste of a food while Pathogens do not change any.

- Spoilage organisms allow us to determine whether the food has gone bad already while Pathogens make people sick immediately.


What Did You Learn About Food Safety Hazard?

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