Lecture 1: Food safety hazards

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A. Food Safety and H.A.C.C.P.5. Food Hazards
1. Food Safety Hazards
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Food Safety hazards

• agents / substances that make food inappropriate
  or dangerous for human consumption (not safe)
• anything found in a food product that can cause
  adverse health consequences to consumers

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Types of Food Hazards (I)

• Biological such as microorganisms
• Physical foreign objects that are not supposed
  to be in the food, such as timber, glass

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Types of Food Hazards (II)

• Chemical such as chemicals, pesticides, cleaning
  agents and allergens

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Types of Food Hazards (III)
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Potentially hazardous foods
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Reducing the risk of food hazards (part I)

• The ultimate aim of any food business is to
  reduce the potential risks of food hazards and
  ensure the food is safe to eat.

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Reducing the risk of food hazards (part II)

• A food safety program outlines the systems in
  place to keep food safe and procedures which
  reduce the risk of the hazards which may occur in
  the food production and service business

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Summary of 1st Lecture

• Food Safety Hazards