There are three types of hazards that pose a threat to public health: physical, chemical and biological.
|Physical hazards||Associated with the presence of foreign objects||
|Chemical hazards||Occur when chemicals are present in food at levels that can be hazardous to humans.||
|Biological hazards||The main hazards are microorganisms.||
To prevent foreign objects from falling into food, you can:
For more about food allergens, please click here.
There are three types of food contamination: primary, direct and cross-contamination.
1. Primary contamination
Occurs in primary food production processes such as harvest, slaughter, collecting, milking and fishing. An example is:
- The contamination of eggs by a hen' s faeces.
2. Direct contamination
The contaminants affect the food when the person handles it with direct contact. This is the most common type of contamination. Some examples are:
Sneezing over food
Touching food with unclean or wounded hands
The contamination is caused by the transference of a hazard present in a food to another food which is safe via the surfaces of utensils that have contact with both without requisite cleaning and disinfection. Some examples are:
Handling food with the same pair of gloves after handling garbage and using the phone
Wiping kitchen utensils with the same cloth after using it to wipe the tables without disinfection
Delivering food after handling cash without washing hands
Using the same knife and cutting board for both raw meat and cooked food