PHYSICAL AND CHEMICAL HAZARDS IN FOOD AND THEIR CONTROL MEASURES

Question 1

Any action or activity that can be used to prevent, eliminate or reduce a significant hazard

Answer 1

CONTROL MEASURES

Question 2

Any extraneous object or foreign matter in food Item which may cause illness or injury to a person at the time of consumption.

Answer 2

Physical Hazards

Question 3

Physic al Hazards Type

Answer 3

Unavoidable

Avoidable

Question 4

Physic al Hazards

Unavoidable

Answer 4

Occur in food as a by product.

Ex: stems in blueberries

Question 5

Physic al Hazards

Avoidable

Answer 5

Occur in food due to the absence of proper GMPs Ex: Glass fragments

Question 6

Control measures of physical hazards :

Answer 6

Prevention
▪ GMPs ▪ GAPs
▪ HACCP
Find &remove

Question 7

Any chemical contaminants or naturally occurring substances in food
that can cause harm to human health
when present over the recommended
level

Answer 7

Chemical hazards

Question 8

Chemical hazards types

Answer 8

Naturally occurring
Intentionally added
Unintentionally added

Question 9

Some chemical hazards are naturally present in

food- Toxic plant components.

Answer 9

Naturally occurring

Question 10

To maintain the food freshness or to enhance the flavor, aroma and color

Answer 10

Intentionally added

Question 11

Direct food additives:

Answer 11

◦- Preservatives ( e.g. : nitrate, sodium benzoate,
sulfiting agents )
◦-Nutritional additives (e.g.: niacin, retinol )
◦-Color additives

Question 12

Indirect food additives:

Answer 12

◦-Adhesives ◦-Polymers

Question 13

Food colorings

Why a hazard?

Answer 13

-Can produce an adverse reaction in sensitive people

Question 14

Preservatives Why a hazard?

Answer 14

-Can be toxic in high
concentration
-Can cause an intolerance reaction in sensitive people

Question 15

Nutritional supplement

Why a hazard?

Answer 15

Can be toxic in high

Question 16

Unintentionally added

Answer 16

▪Agricultural chemicals Pesticides Fungicides Herbicides Fertilizers
Antibiotics GrowthHormon
▪ Cleaning chemicals ( e.g. : acids, caustics )
▪ Maintenance chemicals ( e.g. : lubricants )
▪ Packaging materials ( e.g. : tin )
▪ Equipment component
( e.g. : copper pipe
fittings )

Question 17

Common allergens include:

Answer 17

▪ Soybeans and their products

▪ sesame

Question 18

Agricultural chemicals

Why a hazard?

Answer 18

can be acutely toxic or may cause long-term health effects

Question 19

Cleaning chemicals

Why a hazard?

Answer 19

can cause chemical burns if present in the food at high level

Question 20

Equipment components

Why a hazard?

Answer 20

Acidic food can cause leaching of heavy metal from pipes and joints (e.g. : copper and lead )

Question 21

Maintenance chemicals

Why a hazard?

Answer 21

Some chemicals that are not approved for food use may be toxic

Question 22

Packaging materials

Why a hazard?

Answer 22

High nitrate levels in food can cause excessive

detinning of uncoated cans resulting in excessive levels of tin in the food