Types of Hazards
These hazards involve microorganisms like bacteria, viruses, or parasites.
What are biological hazards?
Salmonella in raw poultry usually originates from this source.
What is the animal itself or contamination during slaughter?
This step often introduces biological hazards due to microbial presence.
What is receiving raw ingredients?
The first step in hazard analysis is identifying these at each step of the process.
What are potential hazards?
Glass in a jar of salsa would be classified as this type of hazard.
What is a physical hazard?
Hazards involving cleaning chemicals or allergens fall into this category.
What are chemical hazards?
A broken thermometer could introduce this type of hazard.
What is a physical hazard (e.g., glass or mercury)?
This common practice in food processing removes or reduces most biological hazards.
What is cooking or thermal processing?
This term describes how likely a hazard is to occur and how severe the consequences would be.
What is risk?
Listeria monocytogenes found in deli meat is an example of this.
What is a biological hazard?
Metal shavings, glass, or plastic in food are examples of this hazard type.
What are physical hazards?
Chemical residues can be introduced at this stage of food production.
What is farming or processing?
Recontamination can occur if this is not done after cooking.
What is proper cooling or safe handling?
A flow diagram helps map this in a food processing plant.
What is the production or process flow?
Unlabeled peanuts in a cookie product could cause this hazard.
What is a chemical hazard (allergen)?
Mold toxins like aflatoxins are classified under this hazard type.
What are chemical hazards?
Dirty equipment or poor hand hygiene can lead to these hazards.
What are biological hazards?
Improper storage temperatures may allow this to occur.
What is bacterial growth or toxin formation?
Once a hazard is identified, this must be determined to control
What is a control measure?
Metal shavings found in ground beef may come from this equipment issue.
What is worn or broken machinery?
The three major types of hazards identified in HACCP are these.
What are biological, chemical, and physical?
Allergen cross-contact is most likely when this is not done properly.
What is cleaning/sanitation between product changes?
These types of food products are at highest risk for pathogen growth.
What are ready-to-eat (RTE) foods?
True or False: Every hazard identified must have a CCP.
What is False?
An outbreak of E. coli in romaine lettuce would likely be traced back to this source.
What is contaminated irrigation water or field contamination?