Food Safety

Food Hazard is the capacity of a food to cause harm when consumed.

°Biological Hazard
°Nutrition related Hazard
°Trace Chemical
°Physical Hazard

Biological Hazard: This hazard is caused by bacteria, virus, fungi and other parasitic organism and their toxins. When microorganism infest a food and such food is consumed it causes foodborne disease. It is as a result of consumption of this pathogenic micro organisms.
Control: Cover your food properly to avoid infestations.
Clean up your environment to reduce the growth of micrograms.

Nutrition related Hazard: This depends on the health status of the individual. For example an individual who is diabetic and consumes food that worsens his condition(carbohydrates) that is a nutrition related hazard.
Control: Eat the right meal according to your health status.

Trace chemicals hazard: Trace chemicals are found in all food especially harvested and sick animals. When a sick animal is treated it should be allowed to stay a while before killing and consumption, but if this is not done the residues found in the vaccines in the body of the animal could be harmful to the consumer if taken in.
Control: Cook your food at a medium temperature to kill pathogens that could cause hazards.

Physical Hazard: When particles such as stones, iron filling, hair strands etc find themselves into our food and this food is consumed it causes physical hazard.
Control: Cooking ethics should be practised when preparing a meal.

Advance Control for Food Hazard
HACCP- Hazard Analysis Critical Control Print. Before a stock(food) is produced and giving into the market it goes through this test. This is a system in which a food is examined to evaluate the amount of risk it will cause when consumed.

UPVOTE
COMMENT
RESTEEM