What are biological hazards in food safety?

Hazards. In the first issue of the newsletter, we have mentioned that a "hazard" can be classified as a substance or agent present in food with the potential to cause an adverse health effect to the consumer. Food hazards can be divided into three main categories: biological, chemical and physical. read more

Food hazards can be divided into three main categories: biological, chemical and physical. In this issue, we are going to give you some more information on biological hazards. Biological Hazards. Biological hazards are biological agents that have the capacity to cause harmful effects in humans. read more

Biological hazards occur when hazardous or pathogenic organisms are introduced to food and thus pose a food safety concern to consumers. Biological hazards include bacteria, viruses and parasites of public health significance. read more

directly affect food safety, they are not included in a HACCP plan. Objective: • Awareness of: Biological hazards Chemical hazards Physical hazards • Characteristics of certain microorganisms Definition: Hazard: a biological, chemical or physical agent that is reasonably likely to cause illness or injury in the absence of its control. read more