food hazards

Question 1

chemical hazard

Answer 1

CHEMICAL HAZARDS
*contaminants of chemical origin and occur as chemical residues
*examples include cleaning agents, detergent residues, bleach, insecticides & pesticides, unexpected food preservatives
*symptoms include vomiting and diarrhoea, and, in extreme cases, can be fatal

Question 1

physical hazard

Answer 1

PHYSICAL HAZARDS
*commonly referred to as ‘foreign objects’, and are unintentionally present in food
*examples include dirt, grease & oil, plant fragments, seeds, stones, chipped bones, hair, finger nails, metal or glass fragments from processing equipment

Question 2

biological hazard

Answer 2

BIOLOGICAL HAZARDS
*examples include micro-organisms such as bacteria, viruses and fungi, the toxins of micro-organisms, and bacterial or fungal spores
*food poisoning and food infections are caused by harmful micro-organisms and cause extremely serious problems
*Salmonella and Clostridium botulinum are examples of hazardous micro-organisms
*food spoilage is less hazardous, and is a symptom of the presence of micro-organisms

Question 3

microorganism growth

Answer 3

The human body temperature is usually 37.5oC. The temperature range for micro-organisms to grow and multiply is 5-60oC, and is called the ‘danger zone’. Food must not be kept for long periods in this temperature zone due to optimum conditions for massive bacterial multiplication.

Question 3

temperatures guideline

Answer 3

100 - boiling
75 - cooking, reheating
63 - minimum hot holding
37 - body temp
8 - food storage
5 - fridge temperature
-18 - freezer temp

Question 3

HACCP

Answer 3

HACCP (Hazard Analysis Critical Control Points)
This system concentrates on ensuring safe food production and emphasises the destruction of harmful micro-organisms that can cause food poisoning and food infections.