What are some common food safety hazards?

Chap 2 - Hazards - Biological, Chemical, and Physical 15 Continued Overhead 8 Among the five groups of microorganisms described earlier, only bacteria, viruses and protozoa include the kinds of microorganisms that can make food unsafe. Generally, yeast and molds do not pose a biological hazard in food. read more

Microbiological Hazards. Microbiological hazard occurs when food becomes contaminated by microorganisms found in the air, food, water, soil, animals and the human body. Many microorganisms are helpful and necessary for life itself. However, given the right conditions, some microorganisms may cause a foodborne illness. read more

Physical hazards- include foreign objects in food that can cause harm when eaten, such as glass or metal fragments. Organisations use Food Safety Management Systems to track and prevent hazards from happening in the first place. read more