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Biological hazards -- bacteria, viruses, parasites, some molds, poisonous plants, poisonous mushrooms, and seafood that naturally contains toxins.
Chemical hazards -- pesticides, food additives, preservatives, cleaning supplies, and toxic metals (lead, copper, brass, zinc, antimony, and cadmium) that can leach into food through cookware, equipment, or Plumbing lines.
Physical hazards -- foreign objects that accidentally contaminate food that include hair, metal staples, broken glass, bones, needles, dirt, wood, nails.
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∙ 12y ago
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What foods are hazardous?
The hazards of food are the risks associated with incorrectly cooking food items. Some hazards involved with food is if the meat, seafood or poultry is served undercooked or raw. The incorrect handling of any foods may make them unsafe to consume due to food-borne illness.
What are the three food hazards you need to protect customers from?
physical, chemical, and biological
What three ways that food handlers can control hazards when storing and holding food?
i only know one you can freeze it
What are HACCP over traditional food safety programs?
HACCP (Hazard Analysis and Critical Control Programs) addresses the prevention of hazards within the food production and processing industries, rather than inspecting the finished food products. It looks for physical, chemical, and biological hazards that could make food unsafe for human consumption. Primary areas of concern include contamination and spoilage.
What are the hazards associated with cooling of food?
biological hazards, chemical hazards, ergonomic hazards, and physical hazards
Based on the reading why do you think the author mentions that the cattle were disease?
to show food was unsafe soundcloud: void hart
Why do you need to avoid peddled food?
The food is unsafe.
What are the hazards of food served in polythene bags?
hazards of polythene bags
What types of food are included in the raw food diet?
In a raw food diet you can eat foods that aren't cooked, like fruits and vegetables. You want to avoid kidney, fava, and soy beans as they may be unsafe when not cooked.
Explain the difference between biological and chemical hazards?
Biological hazards can be things such a viruses, bacteria, and parasites that are in your food. Chemical hazards can be cleaning chemicals, perfumes, or lotions that get into your food.
Types of food safety hazards that would be encounted when storeing food?
When handling food, packaging may have been damaged, if so further checks of the food would have to be made. If food is off or possibly contaminated it must be returned or disposed of appropriatly
What are the 3 types of hazards that make food unsafe?
Under the HACCP system (Hazard Analysis and Critical Control Point), the three categories of food safety hazards are biological, chemical and physical.Biological hazards are generally bacteria (such as E. coli), viruses (such as Norovirus) and rarely fungus (Fusarium, etc.)Chemical hazards include cleaning agents, anti-microbial interventions and any other substance that may contact either the food directly or a food contact surface like a cutting board.Physical hazards are generally foreign objects, such as wood splinters, metal fragments or plastic pieces.Each of these categories of hazards must be evaluated for each step of a food production process, and a determination made whether or not the specific hazard is reasonably likely to occur. If the hazard is not reasonably likely to occur, the facility must have a reason and support for that determination. If the hazard is determined to be reasonably likely to occur, the facility must develop and monitor a Critical Control Point (CCP) to eliminate or reduce to an acceptable level that particular hazard.
