FOOD SAFETY MANAGEMENT SYSTEM
Types of hazard
- Chemical `
- Physical
- Microbiological
Chemical hazard- are the result of contamination of non –food stuffs, most commonly cleaning and maintenance solutions.
They could
include
- Pesticides (including rodenticides and insecticides
- Grease/oils
- Cleaning chemicals and materials
Physical
hazard-are also results of contamination by non-foodstuffs, but are not the
result of chemical use or spillage
- Glass
- Ceramics (such as shards of broken crockery)
- Metal
- Clothing fragments
- Hair and nails
- Bone fragments
- Paint (typically flakes of old paint)
- Packaging
- Jewelry
- Pen tops, button
- Shell fragments
- General dirt
Microbiological
hazard-are chiefly bacteria but also moulds, yeasts and viruses. Bacteria are
the main cause of illness through poising. They could come from a range of
source including raw meats and vegetables, animals and pests.
Microbiological
organisms are everywhere and most are harmless. By being aware of the ones that
Do cause harm we can take action to reduce the risk of that happening. These
harmful microorganisms are known as pathogens. Other organism like somewhere in
between, they are not pathogenic (they do not cause food borne illness) but
they might cause food to become spoiled.
Microbiological
organism could be introduced from almost anywhere. They cannot be seen and are
found in every environment, even inside our own bodies.
