What is Food Safety Hazard,Types of Food Hazards & Prevention of Food Hazards 2020.

What is Food Safety Hazard, Types of Food Hazards & Prevention of Food Hazards 2020.

Food Safety Hazard:-

A food safety hazards refers to any agent with the potential to cause adverse health consequences for consumer. Food hazards may be physical, biological, chemical and allergic known as a food hazards.

There are Four Type of Food Hazards: -

1)Physical Hazards

2)Chemical Hazards

3)Biological Hazards

4)Allergens.

1)Physical Hazards:-

"Physical hazards includes foreign objects in food that can cause harm when eaten known as a physical hazards".

Common Physical Hazards Include:-

• Glass or Metal

• Hair

• Finger nails.

• Jewelry piece.

• Lint & Threads

• Band-aids.

• Plastic or piece of disposable.

• Staples pins.

Prevention of Physical Hazards:-

• Inspect raw material & equipment.

• Avoid jewelry, nail polishing, pinning(personal hygiene).

• By wearing proper attire.

• Avoiding use of stables.

2)Chemical Hazards:-

"A chemical hazard is naturally  occurring and process induced chemical substance that can cause a health problem when ingested or inhaled called chemical hazards". Chemical hazards may lead to acute food borne illness or chemical poisoning".

 Chemical hazards can be prevented by following GMP.

a)Naturally occurring chemicals :-

Common Chemical Hazards Include:-

• Aflatoxins in peanuts.

• Poisonous neurotoxins in mushrooms .

• Scrombotoxins in fish.

• Mycotoxins .

b)Intentionally added chemicals:-

"These are chemicals added to food that are beyond the acceptable limits".

• Chemical food additives.

• Preservatives.

c)Unintentionally added chemicals:-

"These are chemicals that accidentally contaminate food being processed ".

• Pesticides.

• Colorants.

• Sanitizers & cleansing agents.

• Equipment lubricants.

• Toxic metals.

Prevention of Chemical Hazards:-

• Store chemicals in designated areas away from food, ingredients, food packaging and food contacted surfaces.

• Follow safe handling .

• After maintenance properly clean and remove all the chemical residue from food contact surfaces.

• Ensure chemical containers and measuring tools are clearly labeled or color coded .

• Ensure restricted ingredients and additives are correctly measured.

• Following GMP.

3)Biological Hazards.

"Biological hazards occurs when food becomes contaminated by microorganisms. Biological hazards are organisms or substances produced by organisms that pose a threat to human health".

Common Biological Hazards Include:-

• Salmonella Bacteria .

• E.coli Bacteria.

• Norovirus.

• V. parahaemolyticus.

• Cyclosspora

Biological hazards can cause :-

a)Food Borne Infections:-

This occurs when a person consumes food containing pathogens which grow in the human intestine and cause discomfort or disease.

b)Food Borne Intoxications:-

This occurs when a person consumes food containing toxins in it that cause discomfort or disease .

Prevention of Biological Hazards:-

• Good storage practice should be follow because moisture level during storage can produce mycotoxins.

• By following personal hygiene.

• By preventing cross contamination.

• Controlling and monitoring storage and processing temperature.

• Following cleaning and sanitation program.

4)Allergens:-

"Food allergy is an abnormal response to a food triggered by the body's immune system." Allergic reaction to food can cause serious illness and ,in some cases ,death. If you have food allergy ,it is important for you to work with your healthcare provider to find out what food cause you allergic reaction.

A normally harmless substance that triggers an allergic reaction. Most of the allergens are proteins(an exemption is a sugar molecule which cause mammalian meat allergy) and there are generally several kind of allergens in each food, it is not yet clear what makes some foods proteins allergenic, and not others.

Top 8 Allergens:-

                                            

Prevention of Allergens:-

There is no way to prevent allergies but it is possible to reduce the risk of an allergic reaction.

• By using proper sanitation techniques.

• Proper labeling of ingredients.

• Store allergens into tight close containers, use separate storage room to prevent cross-contamination with other ingredients.