Curriculum
- 1 Section
- 5 Lessons
- 65 Weeks
Introduction to Food Safety
Introduction to Food Safety
Food safety refers
Why Food Safety Is Important
business perspective
Legal Responsibilities and Compliance
Understanding Food Safety Hazards
categories
Biological hazards are caused by harmful microorganisms such as bacteria, viruses, moulds, and parasites. These are the most common cause of food poisoning and can multiply rapidly if food is not stored or handled correctly.
Chemical hazards include cleaning products, pesticides, food additives used incorrectly, and naturally occurring toxins. Chemical contamination can occur through poor storage, incorrect labelling, or accidental contact.
Physical hazards are foreign objects that may enter food, such as glass, metal, plastic, hair, or packaging materials. These can cause injury if consumed.
Allergenic hazards involve foods that can trigger allergic reactions, such as nuts, milk, eggs, gluten, and shellfish. Poor allergen management can result in severe, potentially life-threatening reactions.
Understanding these hazards is essential for preventing contamination and maintaining food safety standards.