Types of Hazards in Food Safety

In food safety, hazards are classified into three main categories, based on their origin and impact on human health:

---

### **1. Biological Hazards**
These involve microorganisms that can cause illness or spoilage.
**Examples:**
- **Bacteria:** *Salmonella*, *E. coli*, *Listeria*, *Clostridium botulinum*.
- **Viruses:** Norovirus, Hepatitis A.
- **Parasites:** Giardia, Toxoplasma, Cryptosporidium.
- **Fungi:** Molds and yeasts that produce toxins (e.g., aflatoxins).
**Sources:**
- Contaminated water or raw foods like meat, seafood, and dairy.
- Poor hygiene during food handling.

---

### **2. Chemical Hazards**
These include harmful substances that may contaminate food during production, processing, or handling.
**Examples:**
- **Naturally occurring toxins:** Mycotoxins, shellfish toxins, cyanogenic glycosides.
- **Added chemicals:** Pesticides, herbicides, and veterinary drugs.
- **Processing contaminants:** Acrylamide (from high-temperature cooking), BPA from packaging.
- **Allergens:** Residual allergens like peanuts, gluten, or milk proteins.
**Sources:**
- Improper use of cleaning agents or food additives.
- Contaminated soil or water.

---

### **3. Physical Hazards**
These involve foreign objects in food that can cause injury or harm.
**Examples:**
- Glass shards, metal fragments, stones, plastic pieces, hair, or bones.
**Sources:**
- Poorly maintained equipment.
- Contamination during processing, storage, or handling.

---

### **How to Control Hazards**
- **Biological:** Maintain proper hygiene, cook food to safe temperatures, refrigerate promptly.
- **Chemical:** Follow regulations for food additives, pesticide use, and storage conditions.
- **Physical:** Inspect raw materials, use protective packaging, and maintain equipment.

Hazard identification and control are vital parts of food safety systems like HACCP (Hazard Analysis and Critical Control Points).