Curriculum
- 1 Section
- 5 Lessons
- 65 Weeks
Food Contamination and Food Safety Hazards
Food Contamination and Food Safety Hazards
Food contamination is a leading cause
Types of Food Contamination
categories
Biological Contamination
Biological contamination is the most common cause of food poisoning. It occurs when harmful microorganisms such as bacteria, viruses, parasites, or moulds contaminate food. Common food poisoning bacteria include Salmonella, E. coli, Campylobacter, and Listeria. These microorganisms can be found naturally in raw foods, especially meat, poultry, eggs, seafood, and unwashed vegetables.
Biological hazards thrive in warm, moist conditions and can multiply rapidly if food is left at unsafe temperatures. Poor personal hygiene, cross-contamination, inadequate cooking, and incorrect storage are major contributors to biological contamination. Because these hazards cannot usually be seen, smelt, or tasted, strict controls are essential.
Chemical Contamination
Chemical contamination occurs when harmful chemicals enter food. This may include cleaning chemicals, disinfectants, pesticides, pest control substances, machine oils, or excessive use of food additives. Chemical contamination can also occur naturally, such as toxins produced by certain plants, mushrooms, or fish.
Poor storage of chemicals, using incorrect containers, or spraying cleaning products near food preparation areas increases the risk of chemical contamination. All chemicals must be clearly labelled, stored away from food, and used according to manufacturer instructions to prevent accidental contamination.
Physical Contamination
Physical contamination happens when foreign objects enter food. Examples include glass, metal fragments, plastic, wood, stones, hair, jewellery, nails, or pieces of packaging. These objects can cause injury, choking, or damage to teeth if consumed.
Physical contamination often results from damaged equipment, broken containers, poor personal hygiene, or unsafe working practices. Wearing suitable protective clothing, maintaining equipment, and keeping preparation areas clean and organised are key measures to reduce this risk.
Allergenic Contamination
Allergenic contamination occurs when food containing allergens is unintentionally transferred to another food. This is particularly dangerous, as even small amounts of allergens can cause severe allergic reactions, including anaphylaxis, which can be life-threatening.
Common food allergens include peanuts, tree nuts, milk, eggs, fish, shellfish, gluten-containing cereals, soy, and sesame. Allergen contamination can occur through shared equipment, utensils, surfaces, or hands. Effective allergen management, clear labelling, and staff awareness are essential for protecting customers with food allergies.
Cross-Contamination
High-Risk Foods
High-risk foods
Preventing Food Contamination
Responsibility and Awareness
Every food handler has a responsibility to protect food from contamination. Awareness, training, and attention to detail are essential components of effective food safety management. By understanding the different types of food contamination and how they occur, food handlers can take proactive steps to ensure that food remains safe for consumers.
In the next section of this course, we will focus on personal hygiene and the critical role it plays in preventing contamination and maintaining safe food handling practices.