Chapter 3 – Food Safety Hazards: Physical and Chemical

Vocabulary flashcards covering key terms related to physical and chemical hazards in food safety.

FOOD

Any substance or product intended for human consumption, including drinks, chewing gum, water and substances incorporated into food during manufacture, preparation, and treatment (RA 10611).

FOOD HYGIENE

All conditions and measures necessary to ensure the safety and suitability of food at all stages of the food supply chain (Codex Alimentarius General Principles of Food Hygiene, Rev. 2020 – FAO/WHO).

FOOD SUPPLY CHAIN

All stages in the production of food from primary production to preparation for human consumption, including post-harvest handling, distribution, processing and cooking. Preparation means cooking or other treatments before consumption (RA 10611).

FOOD CONTAMINATION

The introduction or occurrence of any biological, chemical or physical agent, foreign matter or other substances not intentionally added to food that may compromise safety and suitability (Codex Alimentarius, Rev. 2020).

CONTAMINANT

Any substance not intentionally added to food that is present in such food as a result of production, post-harvest handling, manufacturing, processing, preparation, treatment, packing, packaging, transport or environmental contamination (RA 10611).

FOOD SAFETY HAZARDS

Biological, chemical or physical agents in food, or conditions of foods, with potential to cause an adverse health effect. (Chapter 3 – Food Safety Hazards: Physical and Chemical).

PHYSICAL HAZARDS

Materials foreign to a particular food, usually non-toxic, but associated with unsanitary production, processing, handling, storage and distribution, that can compromise food safety. (Physical hazards related to food safety).

CHEMICAL HAZARDS

Chemicals that are present in foods at levels that can be hazardous to humans. (Chapter 3 – Food Safety Hazards: Physical and Chemical).

BIOLOGICAL HAZARDS

Pathogenic organisms, or substances produced by pathogenic organisms, that pose a threat to human health. (Source: Food Safety Knowledge Center).

FOODBORNE ILLNESS

Diseases, usually infectious or toxic in nature, caused by agents that enter the body through ingestion of food. (RA 10611).

FOODBORNE INFECTION

Ingestion of food containing harmful microorganisms. (Type of foodborne illness).

FOODBORNE INTOXICATION

Ingesting food containing toxins that are naturally found, accidentally introduced, or produced by harmful microorganisms in the foods. (Type of foodborne illness).

FOODBORNE TOXICOINFECTION

Ingesting food containing harmful microorganisms that produced toxins in the intestinal tract. (Type of foodborne illness).

DIRT/STONES

Common physical contaminant: dirt and stones found in food.

NAILS AND NAIL POLISH FLAKES

Nails or nail polish flakes as physical contaminants in food.

GLASS FRAGMENTS

Fragments of glass in food.

METAL FRAGMENTS

Fragments of metal in food.

HAIR

Hair fragments in food.

PLASTIC FRAGMENTS

Plastic fragments in food.

WOOD FRAGMENTS

Wood fragments in food.

INSECTS

Insects in food.

NATURAL COMPONENTS OF FOOD

Natural components of food that may be present as contaminants. (Not typically considered contaminants when naturally occurring.)

PHYSICAL HAZARDS RISK IN FOOD

Risks from physical hazards in food, including adverse health effects such as cuts, lacerations, chipped teeth, internal damage and choking; presence can trigger product recalls.

PHYSICAL CHARACTERISTICS

Physical characteristics that influence risk: hardness, shape, and sharpness of the hazard.

SIZE THRESHOLD

Threshold size for health risk varies by country: ≥ 2 mm (Canada); ≥ 7 mm (US), except for special risk groups.

TYPE OF PRODUCT

Product forms and intended use (e.g., infant formula) requiring higher safety scrutiny.

TYPE OF CONSUMER

Products intended for infants, elderly, and immuno-compromised individuals have higher risk levels.

NATURALLY DERIVED CHEMICAL HAZARDS

Chemical hazards that originate from plants, animals or microorganisms.

INTENTIONALLY ADDED CHEMICAL HAZARDS (FOOD ADDITIVES)

Substances not normally consumed as foods by themselves and not normally used as typical ingredients, added to processed foods to improve safety, extend shelf life, or modify sensory properties.

UNINTENTIONALLY ADDED CHEMICAL HAZARDS

Can become part of the food without being intentionally added; includes processing aids, pesticide and veterinary drug residues, cleaning agent residues, environmental contaminants (heavy metals, irradiations), and processing-induced chemicals.

FOOD ADDITIVES

Substances added to foods to improve safety, shelf life or sensory properties; not normally consumed as standalone foods. (Cat. of intentional chemical hazards).

PROCESSING AIDS

Substances used during processing that are not intended to remain in the final product.

ENVIRONMENTAL CONTAMINANTS

Contaminants from the environment that may end up in foods (e.g., heavy metals, pesticides).

HEAVY METALS

Environmental contaminants, including metals found at levels hazardous to health.

IRRADIATIONS

Radiation-related contaminants or residues that can be present in foods.

PROCESSING-INDUCED CHEMICALS

Chemicals formed during processing that may contaminate foods.

FOOD ALLERGENS

Any protein capable of producing an abnormal immune response in sensitive individuals.