Hazard can be defined as a biological, chemical or physical agent in, or condition of, food or feed with the potential to cause an adverse health effect. A hazard may be;
1. Biological - harmful organisms / toxins
e.g. E .coli 0157, Salmonella, Campylobacter, Bacillus cereus
> Naturally present raw meat - e.g. Salmonella in raw meat
> Cross contamination preparation e.g. raw with cooked meat
> Growth during refrigeration / hot holding/cooling
> Survival cooking e.g. Campylobacter in undercooked meat
Bacillus cereus spores in rice
2. Physical - foreign objects
> Hair human / pet
> Insects and pests
> Drawing pins
> Soil
> Nuts and bolts
3. Chemical - contaminants
> Cleaning surfaces and spillages
> Detergent stores
> Pest control chemicals
> Pesticides sprayed on fruit and vegetables
> Histamine in fish
Also Food Allergies - Naturally present / cross contamination
e.g. Peanut, nuts, eggs, fish, milk
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