are found throughout the food supply chain and can be described
biological, physical or chemical agents in food that are reasonably
likely to cause illness or injury in the absence of their control. There are three main types of food safety hazards: 1. Biological Hazards Caused by bacteria, viruses or parasites that are present in air, food, water, soil, animals and humans. Food infections and food intoxications can cause severe vomiting, diarrhoea, nausea, abdominal pain and fever to one or lots of people, they can even result in death in some serious cases. Biological hazards receive the most attention in HACCP systems due to presenting the greatest risk of harm and the highest frequency of occurrence. Microorganisms of concern include: Salmonella species, Escherichia coli, Staphylococcus aureus, Shigella, Clostridium perfringens, Clostridium botulinum, Listeria monocytogenes, Campylobacter, Hepatitis A and Rotovirus. 2. Physical Hazards Foreign bodies in food are usually due to accidental contamination and / or poor handling practices. Physical hazards are most recognized by consumers as they usually find this food safety hazard. Examples of physical hazards include: Metal, glass, wood, insects, stones, soil, dirt, jewellery, hair, fingernails, plasters, personal items, bone, nuts / bolts, wire, plastic, paper and cardboard. 3. Chemical Hazards is any substance that can cause harm, primarily to people. Chemicals of all kinds are stored in our homes and can result in serious injuries if not properly handled. Household items such as bleach can result in harmful chlorine gas or hydrochloric acid if carelessly used. Chemicals used for cleaning and sanitizing food contact surfaces FACTORY CONTAMINANTS: Pest control chemicals, lubricants, coatings, paints, refrigerants and water treatment chemicals AGRICULTURAL RESIDUES: Pesticides, fertilizers, fungicides, antibiotics and growth hormones
sulphites, tree nuts and wheat NATURALLY OCCURRING HARMFUL CHEMICALS: Mycotoxins, scombrotoxin (histamine), mushroom toxins and shellfish toxins
A Bacteria are tiny living beings (microorganisms
they are neither plants nor animals - they belong to a group all by themselves. Bacteria are tiny single-cell microorganisms, usually a few micrometers in length that normally exist together in millions. A virus is a small infectious agent that replicates only inside the living cells of other organisms. Viruses can infect all types of life forms, from animals and plants to microorganisms, includingbacteria and archaea Protozoa, as traditionally defined, are mainly microscopicorganisms, ranging in size from 10 to 52 micrometers. Some, however, are significantly larger. Among the largest are the deep-sea dwelling xenophyophores, single-celled foraminifera whose shells can reach 20 cm in diameter.[19] Free-living forms are restricted to moist environments, such as soils, mosses and aquatic habitats, although many form resting cysts which enable them to survive drying. Many protozoan species are symbionts, some are parasites, and some are predators of bacteria,algae and other protists. A fungus is any member of the group of eukaryotic organisms that includes unicellular microorganisms such as yeasts andmolds, as well as multicellular fungi that produce familiar fruiting forms known as mushrooms. These organisms are classified as a kingdom, Fungi, which is separate from the other eukaryotic life kingdoms ofplants and animals. Algae is an informal term for a large, diverse group of photosyntheticorganisms which are not necessarily closely related and are thus polyphyletic.