Type of Hazard in Food Industry
Hazards are discovered as part of the hazard analysis and then rated based on their chance of occurrence and severity of disease or injury. As an example, they can cause infections, food poisoning, accidents, and allergic responses, as well as pollutants that undermine the safety and usability of our food.
There are 3 types of food hazards :
- Biological Hazard
- Chemical Hazard
- Physical Hazard
Biological Hazard
Biological hazards are organisms, or compounds generated by organisms, that pose a risk to human health. They are a major source of food borne disease outbreaks, hence they are a serious problem in the food processing industry.
Major biological hazards is bacteria (Salmonella spp., Enterohaemorrhagic Escherichia coli), virus (Norwalk viruses, Rotavirus) and parasites (Toxoplasma gondii, Cryptosporidium, Giardia spp., Trichinella spiralis).
Chemical Hazard
A chemical hazard is any material that might create a health concern when consumed or breathed. Toxins, hazardous chemicals, and residue from excess chemicals used in the production of food goods are among them.
For example, sodium nitrates and sulphites are occasionally purposefully added to our food for flavor and preservation. Some chemicals may be introduced accidentally, contaminating the food we consume.
Physical Hazard
Physical hazards are foreign elements that are mistakenly fall into food items and pose a risk to consumers. A physical hazard can contaminate a food product at any point throughout the manufacturing process. Food processors should take appropriate precautions to prevent physical dangers in their products.
Common example of physical hazards is glass (light bulbs, glass containers and glass food containers), metal (fragments from equipment such as splinters, blades, needles), Plastics (material used for packaging), natural components of food (hard or sharp parts of a food), wood (splinters from wood structures and wooden pallets used to store or transport ingredients or food products), pests and etc.
