Hazard Identification and Classification

What is a food hazard?

Something in a food that can hurt you or make you sick.

What kinds of hazards are there?

Biological, chemical, and physical hazards.

What is foodborne illness?

Getting sick from eating bad food.

What are some commong signs of foodborne illness?

Throwing up, diarrhea, fever, stomach pain.

What are biological hazards?

Tiny living germs that can make people sick.

Can you see biological hazards?

No. They are too small to see.

What are examples of biological hazards?

Bacteria, viruses, parasites, mold.

What is a pathogen?

A germ that causes sickness.

Which biological hazard is most important in meat safety?

Bacteria.

Name some meat bacteria that make people sick.

E. coli, Salmonella, Listeria.

Are all bacteria bad?

No. Some bacteria help make food like cheese and yogurt.

What are chemical hazards?

Bad chemicals that can hurt people if eaten.

What is common chemical hazard?

Food allergies.

What are the Big 9 allergens?

Milk, egg, peanut, tree nuts, fish, shellfish, wheat, soy, sesame.

Can allergens be taken out of food?

No. They are already in the food.

What chemicals are added on purpose to meat?

Perservatives and curing agents.

Why can too much of a chemical be bad?

Too much can hurt people.

What is an example of a regulated meat chemical?

Nitrite in bacon.

What chemicals should NOT get in food?

Cleaning chemicals and pesticides.

Why are physical hazards?

Hard objects in food that don’t belong there.

Examples of physical hazards?

Metal, plastic, bone, wood.

What injuries can physical hazards cause?

Cuts, chipped teeth, choking.

Are physical hazards easier to find?

Yes, because you can see them

How do plants remove physical hazards?

Metal detectors, X-rays, screens.

What is the goal of food safety?

To make sure food does not hurt or sicken people.