Categories of hazards: keeping food safe

Keeping food safe

The following are considered to be international best practices to identify food hazards. A hazard is anything present in food with the potential to harm someone, either by causing illness or injury.

Biological Hazards:

Bacteria, viruses, or parasites that could cause foodborne illness

Watch out for:

• Staff with poor hygiene or food handling techniques
• Bacteria commonly found in food
• Storing or preparing food at a temperature that allows bacteria to grow
• Ingredients that have spoiled

Protect your food by:

• Rotating stock
• Storing and preparing food at proper temperatures
• Practicing good hygiene in your facilities

Chemical Hazards:

Anything that could introduce an unwanted chemical into your food

Watch out for:

• Food in contact with cleaning chemicals
• Unintentional contact with common food allergens, such as peanuts or seafood
• Improper use of food additives during preparation

Protect your food by:

• Labelling and storing chemicals separately from food
• Using correct cleaning and preparation procedures

Physical Hazards:

Unintentional or dangerous materials that could end up in your food

Watch out for:

• Personal objects, such as jewellery, that may fall into the food
• Materials that do not belong in some food, such as bone chips, leaves, shells and pits

Protect your food by:

• Conducting regular visual inspections
• Following appropriate procedures in your facility

By preventing food safety hazards, you:

• Reduce the likelihood of foodborne illness and recalls
• Protect your business and reputation

Did you know?

Food can become contaminated during growing, harvesting, processing, shipping, storing or handling.