• No products in the basket.


The Hazards

A hazard is something that could be dangerous. And there are lots of different hazards. When we are talking about hazards in relation to food, a hazard is something that could mean that food will not be safe to eat.

Foodborne illness is caused by eating contaminated foods or beverages. Foods can become unsafe by things you cannot see, smell or taste. There are three main types foodborne hazard: Physical, Chemical, and Biological.

Physical – Caused when a foreign object enters the food and is eaten causing injury.

  • Broken glass, jewelry, band-aids, staples, stick pins, or fingernails.

How to prevent:

  • Wash fruits and vegetables carefully.
  • Watch closely as foods are prepared.
  • Do not keep items which could fall into food near any preparation areas.

Chemical – Occurs when a chemical enters the food and is ingested.

  • Cleaning agents, sanitizer, pesticides, certain metals, or unapproved food containers.

How to prevent:

  • All chemicals should be stored away from or below any foods or food-contact surfaces.
  • All containers of chemicals must be clearly labeled.
  • No unnecessary chemicals should be stored on site.
  • Only approved containers should be used for food storage.
  • Protect food while chemicals are being used for cleaning

Biological – Germs which cannot be seen without a microscope. This is the most common cause of food borne illness.

  • Parasites normally tiny worms which can live in fresh fish and meat or one cell organisms. (ex. Giardia or roundworms)
  • Viruses – very small germs and it only takes a few to make a person sick. Often spread through poor or no handwashing. (ex. Norovirus or hepatitis A)
  • Bacteria – germs which can grow in food and produce toxins if time, temperature, and cleanliness rules are not followed. (ex. E. coli or Salmonella)

How to prevent:

  • Store foods at the correct temperatures.
  • Cook all foods to proper temperatures.
  • Use approved sources of water.
  • Do not work while sick.
  • Wash hands correctly.
  • Use gloves or utensils when handling ready-to-eat foods (foods which will not be cooked after you are handling them before being eaten).
  • Wash, rinse, and sanitize all equipment

Hazards can happen at any stage in your business – from taking deliveries to serving customers


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