FOOD
HAZARD
WEEK 3 - TOPIC
RYAN M. HERBILLA - INSTRUCTOR
Food Safety
Food safety refers to the assurance that food is acceptable for human
consumption according to its intended use, meaning it's safe and suitable to
eat in the way it’s meant to be used
Food safety can be defined in absolute and relative terms:
1. Absolute Food Safety
This concept denotes the assurance that damage or injury from the use of a
substance is impossible, absolutely no harm can result
2. Relative Food Safety
This refers to the assurance that no harm or injury will result when a food or
ingredient is used in a reasonable and customary manner and quantity.
Aspect Absolute Food Safety Relative Food Safety
Assurance that harm is Assurance that no harm will
Definition completely impossible from occur if the food is used in a
consuming the food. normal and reasonable way.
Theoretical / Ideal – in reality, Practical / Realistic – widely
Nature it is almost impossible to accepted standard for food
guarantee zero risk. regulation and safety systems.
Zero risk (impossible in real- Acceptable risk (very low,
Risk Level
world conditions). within safe limits).
Milk that is pasteurized: it may
If a food is 100% free of all still have a tiny chance of
Example microorganisms, chemicals, or spoilage, but under proper
hazards forever. storage and normal
consumption, it’s safe.
Commonly used by WHO,
Rarely used, because no food
Use in Policy FAO, and food safety laws
can ever be “absolutely safe.”
(HACCP, Codex Alimentarius).
HAZARD
A hazard is any biological, chemical,
or physical agent in food, or a
condition of food, that has the
potential to cause harm or illness
when consumed.
🔹 Example: Salmonella bacteria in
undercooked chicken, pesticide
residues on vegetables, or glass
fragments in packaged food.
Hazard = the potential cause of harm (what can go
wrong).
Toxicity
Toxicity is the inherent capacity of a
substance to cause harm, injury, or adverse
effects to living organisms under any
conditions of exposure.
• It describes the potential danger built into
the substance itself, not whether harm will
actually occur.
• Even safe everyday substances (like water
or salt) can be toxic if taken in extremely
high amounts.
About food waste
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Food Quality
Food quality refers to the characteristics or
attributes of a food product that influence
its value, acceptability, and satisfaction to
the consumer.
It includes both negative and positive
attributes:
• Negative attributes → spoilage,
contamination, adulteration, food safety
hazards.
• Positive attributes → origin, nutritional
value, freshness, color, flavor, texture,
appearance, and consistency.
Food Hygiene
Food hygiene refers to all conditions and
practices that are necessary to ensure the
safety and suitability of food at every
stage of the food chain, from production
and processing, to storage, distribution,
preparation, and consumption.
• It covers handling, preparation, and storage of food
to prevent contamination.
• Ensures food remains safe to eat and fit for human
consumption.
• Includes practices such as personal hygiene of food
handlers, cleaning and sanitizing equipment, pest
control, and proper temperature control.
Food Safety Management System (FSMS)
A Food Safety Management System (FSMS) is a
structured and preventive approach that ensures
food is safe for consumption by controlling hazards
throughout the food chain.
It involves the adoption and integration of practices such
as:
• Good Manufacturing Practices (GMPs) – standards
for proper production processes.
• Good Hygienic Practices (GHPs) – measures to
maintain cleanliness and reduce contamination.
• Hazard Analysis and Critical Control Points
(HACCP) – a risk-based system to identify, evaluate,
and control food safety hazards.
Food Hazard
A food hazard is any biological, chemical, physical, or other agent in food
(or condition of food) that has the potential to cause harm or adverse
health effects when consumed.
Food hazards are the main threats to food safety because they can
contaminate food at any stage of the food chain, from production to
consumption.
Types of Food Hazards
1. Biological Hazards – microorganisms such as bacteria
(Salmonella, E. coli), viruses, parasites, and molds.
2. Chemical Hazards – harmful chemicals like pesticides, cleaning
agents, heavy metals, food additives in excess.
3. Physical Hazards – foreign objects like glass, metal fragments,
plastic, hair, or stones.
4. Allergenic Hazards – undeclared allergens such as peanuts,
shellfish, milk, eggs, soy, or wheat that can cause allergic reactions.
Physical Hazards
Physical hazards are foreign objects or materials not
normally present in food that may cause harm, illness,
or injury to the person consuming it.
They are considered one of the three main categories of
food hazards (biological, chemical, physical).
Examples of Physical Hazards in Food
• Hard/sharp objects: glass, metal fragments, stones,
wood, bone pieces.
• Packaging material: plastic, staples, string, rubber.
• Human-related contaminants: hair, fingernails,
jewelry pieces.
• Other physical matter: insects, dirt, or other foreign
debris.
Physical Hazards
1. Stones, wood and plastic pieces
These items can come with raw material
during harvest and if not properly sorted
they can appear in the food prepared for
human consumption and cause injury to
the customers. The critical control point
for these hazardous substances is
during receiving time. This can be
controlled by the proper inspection of
the raw material along with supplier
guarantee at the time of receipt.
Physical Hazards
2. Glass Pieces
Glass pieces arise out of breakage of
glass containers and glass fittings and
can be avoided by conducting a glass
audit. This can also be controlled by
avoidance of glass in the processing
and packing activities in the food
processing plants and also by
providing proper covering to the glass
electric fittings followed by glass audit.
Physical Hazards
3. Bones, Shell Pieces etc.
This results from the careless pre-
processing of the raw material. Proper
dressing of the raw materials to
remove bones, shell pieces, etc.
followed by inspection can exclude
these food borne physical hazards.
Physical Hazards
4. Metallic objects
Ø Metal-to-metal contact, especially in mechanical cutting and
blending operations, as well as loose nuts, bolts, stapler pins
etc. Have the potential for the introduction of metal fragments
into the food products.
Such fragments can cause injury to the customers as a physical
hazard.
Ø To avoid such metal-based hazards, the processing line shall
operate a metal detection device at the end of the production
line for detection and elimination/correction of products with
metallic hazard.
Ø As a general guidance, the tolerance for physical hazards is
absence of physical hazards mainly metal and glass pieces in
the size range of 7 mm to 25 mm.
Chemical Hazards
Chemical Hazards
A chemical hazard is any toxic or harmful
chemical substance that gets into the food
system and may cause illness, injury, or
long-term health effects when consumed.
Chemical hazards can enter food intentionally
(as additives or processing aids) or
unintentionally (as contaminants from the
environment, equipment, or packaging).
Sources of Chemical Hazards in Food
1. Contaminants:
1. Pesticide residues on fruits and vegetables
2. Veterinary drug residues in meat, milk, or fish
3. Heavy metals (lead, mercury, cadmium, arsenic)
4. Industrial pollutants (dioxins, PCBs)
2. Food Additives (if misused):
1. Preservatives, colorants, or flavor enhancers in excessive amounts
3. Natural Toxins:
1. Mycotoxins (aflatoxins from molds)
2. Glycoalkaloids in green potatoes
3. Marine biotoxins (red tide toxins in shellfish)
4. Packaging & Processing Chemicals:
1. Cleaning agents, lubricants, or plasticizers migrating from packaging
Chemical Hazards Examples
Chemical Examples
Hazard
Produced by fungi and can be toxic to humans and
Mycotoxins animals. They are formed by moulds which grow on
crops and foods under certain conditions.
Biochemical compounds produced by plants in response
Natural Toxins
to certain conditions or stressors.
Decomposition or microscopic marine algae accumulated
Marine Toxins
in fish and shellfish.
Environmental Accidentally or deliberately enter the environment.
Contaminants Typically manufactured for industrial use.
Chemical Hazards Examples
Chemical Hazard Examples
Any chemical substance that is added to
Food Additives
food during preparation or storage.
Undesirable chemicals can be formed in
certain foods during processing as a result
Processing-induced Chemicals
of reactions between compounds that are
natural components of the food.
Pesticides/Agricultural Used to control, destroy, or repel a pest, or
Products to mitigate the effects of a pest.
Used in food-producing animals to control
Veterinary Drug Residues
and/or prevent illness in the animal.
Chemical Hazards
1. Heavy metals
The most harmful heavy metals in food are lead,
cadmium, and mercury. Small crops like rice and
vegetables usually have very low amounts, but animals,
seafood, and big fish can collect more of these metals
over time. For example, squid and octopus may contain
cadmium, large fish like tuna may have mercury, and
freshwater fish can have lead. Because of this, food
safety agencies check these foods regularly to make sure
the levels stay safe.
These metals can harm people’s health if eaten in high
amounts. Lead can damage the brain and kidneys,
cadmium can weaken bones and cause cancer, and
mercury can damage the nervous system, especially in
babies and young children. That is why food is tested
often, and there are set limits to keep these metals at safe
levels for consumers.
Chemical Hazards
2. Pesticide Residues
Pesticides are used to control plant and animal pests, but
they can leave residues in food from crops and land
animals. Through rain, wind, and birds, these chemicals can
also reach rivers and lakes, and later the sea. As a result,
fish and other aquatic animals may absorb pesticides in
their body fat. While the amount in marine fish is usually
very low, freshwater fish often have higher levels of
pesticide residues.
Poultry farming also adds to the problem because it uses
fishmeal, which may include rejected or contaminated fish.
This means that pesticide residues and heavy metals can
also be found in poultry meat. To protect consumers, farmed
fish, animals, and poultry must be regularly monitored and
tested for harmful chemicals before they are released to the
market.
Chemical Hazards
3. Antibiotic Residues
Antibiotics are used to treat serious diseases in farm
animals, fish, and poultry. However, studies show that
some antibiotics can cause cancer even in small
amounts. Because of this, many developed countries,
especially in the European Union, have strict rules to
limit antibiotic residues in food products.
When antibiotics are overused or when farmers do not
follow proper practices, such as observing the
withdrawal period (the time needed for the medicine to
leave the animal’s body), residues may remain in meat,
fish, milk, or eggs. These residues can be harmful to
consumers, which is why regular monitoring and good
farming practices are very important.
Chemical Hazards
4. Hormone Residues
Some farmers, either from lack of knowledge or wrong
advice, may use banned hormones together with
antibiotics to make animals grow faster and stay
disease-free. This practice can leave hormone
residues (such as anabolic steroids) in meat, milk,
or other farm products.
These residues can cause serious health problems
for people, including unusual body changes and
hormonal imbalances. To prevent this, food safety
rules require regular monitoring of farm products at
the production source to make sure they are free from
harmful hormone residues.
Chemical Hazards
5. Histamine
Histamine is a natural allergic compound that can build
up in certain fish, especially those in the Scombroid
family (like mackerel) and some Clupeid species (like
sardines). This usually happens when fish are not stored
properly and experience temperature abuse. Fish with
red muscle, such as mackerel and sardines, are most at
risk. Fresh fish do not form histamine if they are kept
below 15°C and used quickly.
High levels of histamine can cause allergic reactions,
including pain, swelling, irritation, and in severe cases,
breathing problems or even death. To prevent this, fish
from these species must undergo regular monitoring for
histamine levels before they reach consumers.
Chemical Hazards
6. Bio-toxins
Bio-toxins are natural poisons made by some living
organisms, such as marine algae. Two important examples
are Paralytic Shellfish Poison (PSP) and Diarrhetic
Shellfish Poison (DSP). Shellfish like clams, mussels, and
oysters feed on algae and can store these toxins in their
bodies for about 14 days without being harmed. If people
eat these contaminated shellfish during this time, they may
suffer from muscle paralysis (PSP) or diarrhea (DSP).
To prevent poisoning, areas where shellfish are harvested
must be monitored for toxic algae blooms. Tests should
also be done on batches of shellfish and on animals that
eat them, such as crabs and rays, to make sure they are
free of PSP and DSP before being sold for human
consumption.
Chemical Hazards
7. Aflatoxins
Aflatoxins are poisonous substances made
by certain fungi that grow on dry foods like
nuts, oilseeds, cakes, and related
products. These toxins are dangerous
because they are carcinogenic, meaning
they can cause cancer if eaten over time.
To protect consumers, foods that may
contain aflatoxins must undergo batch-wise
monitoring and testing before they are
sold. This ensures that levels remain within
safe limits and reduces the risk of long-term
health problems.
Chemical Hazards
8. Food Additives
In food processing, some chemical additives are
used to improve the quality of food. For example,
colors are added to make food look better, meta-
bisulphite is used to prevent blackening, sodium
tri-polyphosphate helps keep food soft and hold
water, and sodium benzoate is used to stop
bacteria and preserve food.
Most of these additives are considered safe and
do not harm consumers if used properly.
However, their use must follow Good
Manufacturing Practices (GMP) to make sure
the amount of these chemicals stays at the lowest
possible level.
Biological Hazard
Biological Hazard
Biological hazards are dangers in food caused
by living things like bacteria, fungi, viruses,
parasites (worms and protozoa), and the toxins
they produce. Many microorganisms can cause
sickness in humans, but only a smaller number
are linked directly to food. These harmful
microorganisms are called food-borne
pathogens.
Food-borne pathogens can cause three main
types of diseases: infections (when people eat
food with harmful microbes), intoxications
(when people eat toxins made by microbes), and
toxic infections (when both the microbes and
their toxins make people sick).
Biological Hazard Examples
Biological Hazard Commonly found in
Eggs, poultry, meat, unpasteurized milk or juice,
Salmonella
cheese, fruits and vegetables, spices, and nuts
Norovirus Produce, shellfish, ready-to-eat foods
Raw and undercooked poultry, unpasteurized milk,
Campylobacter
contaminated water
Undercooked ground beef, unpasteurized milk or
E. coli juice, raw milk cheeses, raw fruits and vegetables,
contaminated water
Ready-to-eat deli meats and hot dogs, unpasteurized
Listeria
milk or juice, raw milk cheeses
Clostridium perfringens Beef, poultry, gravies
Allergenic Hazards
Allergenic Hazards
An allergen is a special kind of protein found in some foods
that can cause the body of certain people to react in a
harmful way. When this happens, the immune system treats
the allergen as a danger, even though it is not harmful to
most people. This reaction usually involves IgE antibodies,
which trigger the allergic response.
The effects of food allergies can be very different. Some
people may only feel mild signs like a skin rash, itching in
the mouth, or slight swelling. Others may suffer more
serious symptoms such as stomach pain, migraine
headaches, or difficulty breathing. In the most dangerous
cases, food allergies can lead to anaphylactic shock,
which can cause death if not treated quickly.
Allergenic Hazard Examples
Health Canada has defined the foods that represent 95% of allergic
reactions in Canada. These are termed 'priority allergens'.
• Peanuts
• Tree nuts (almonds, Brazil nuts, cashews, hazelnuts, macadamia nuts,
pecans, pine nuts, pistachio nuts, and walnuts)
• Sesame seeds
• Milk
• Eggs
• Seafood (fish, crustaceans, and shellfish)
• Soy
• Wheat
• Sulphites
• Mustard
There is no cure for food allergies or Celiac Disease. The only way for people with
these conditions to stay safe is to completely avoid the food allergen that causes the
reaction. This is why they depend heavily on clear and accurate food labels. The
ingredient list must be correct so that sensitive individuals can identify which foods are
safe to eat and which foods they must avoid.
If food labels are inaccurate, incomplete, or contain hidden allergens, they can be
very dangerous. A person with a food allergy may unknowingly eat something harmful.
Cross-contamination can also happen when food is processed, packaged, or stored in the
same area as allergen-containing products. This can result in traces of allergens being
present even if they are not listed on the label.
To prevent these problems, food producers must follow strict safety standards. These
include Good Manufacturing Practices (GMP), Hazard Analysis Critical Control
Points (HACCP), and strong allergen control plans. By carefully monitoring every step
of food production and avoiding cross-contamination, the risk of accidental exposure to
allergens can be greatly reduced, keeping consumers safe.
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