A food safety hazard can be defined as any factor present in food that has the potential to cause harm to the consumer, either by causing illness or injury.
Reduced the risk from food safety hazards is an essential part of any food production business – irrespective of its size.
Identifying Hazards Food becomes unsafe accidentally when harmful things like micro-organisms and chemicals get into foods. The three most common types of hazards are:
• Biological hazards - include bacteria, viruses and parasites.
Microbial foodborne illness, also commonly called ‘food poisoning’, is illness cause by eating food contaminated with specific types of microorganism or toxins formed by these microorganisms. It is microorganisms and certain food-borne parasites are the most concern as food safety hazards.
• Chemical hazards - include pesticides, herbicides, rodenticides, insecticides, fertilizers, antibiotics, food additives and preservatives, cleaning supplies and toxic metals that leech through worn cookware and equipment. This chemicals that can cause harm though toxic effects, either immediate or long term.
Harmful chemicals can also be present in food naturally or by environmentally contamination, Additionally, substances found naturally in food can cause illness when eaten by people who are allergic or sensitive to them.
• Physical hazards –Physical contaminations in food are objects that, under normal circumstances, should not be present in food products. It is include dirt, broken glass and crockery, food packaging, hair and other objects that could accidentally get into food. This items can cause harm through direct injury or choking.
Food Safety Hazards
Iron Fortification: A Global Strategy to Combat Nutrient Deficiencies
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Food fortification with minerals, particularly iron, is a widely
implemented public health strategy aimed at addressing nutrient
deficiencies globally. Thi...