2.

FOOD SAFETY HAZARDS

2.1 INTRODUCTION
Food safety is gaining increasing importance as public awareness of health risks from unsafe food continues
to grow. Many developed and developing countries have established strict laws and regulations to ensure
food safety for all products intended for human consumption.
A hazard is defined as a physical, chemical, or biological agent likely to cause illness or injury if not
properly controlled. Managing these hazards is essential in every food production and service
environment.

To maintain high safety standards, international systems like HACCP (Hazard Analysis and Critical Control
Points), GMP (Good Manufacturing Practices), and SSOP (Standard Sanitation Operating Procedures) are
widely implemented. These are supported by regulatory frameworks such as:
USFDA Pre-requisite Programs (PRPs):
Pre-requisite Programs (PRPs) are the basic hygiene and operational conditions that must be established in
a food handling environment before implementing a food safety system like HACCP (Hazard Analysis and
Critical Control Points).
These programs are recommended by the USFDA (United States Food and Drug Administration) to ensure
that the environment, equipment, and personnel involved in food production maintain a standard of
cleanliness and safety that supports effective food safety management.
Key Elements of PRPs Include:
 Personal Hygiene – Ensuring staff maintain cleanliness and good health practices
 Use of Potable Water – Clean, safe water for food processing and cleaning
 Clean Facility Design and Maintenance – Food premises must be designed to prevent
contamination
  Pest Control – Preventing access and infestation by pests
 Cleaning and Sanitation of Equipment – Regular cleaning and disinfection of tools and surfaces
 Separation of Raw and Cooked Foods – To avoid cross-contamination
 Temperature Control – Proper refrigeration, cooking, and storage temperatures
 Waste Management – Safe and efficient disposal of waste and by-products

ISO 22000 Food Safety Management Systems:

ISO 22000 is an international standard developed by the International Organization for Standardization
(ISO) that defines the requirements for a food safety management system (FSMS). It helps organizations in
the food chain—from farm to fork—identify, control, and reduce food safety hazards.
It is designed to ensure safe food handling practices at every step of the supply chain, including
production, preparation, processing, packaging, transportation, and serving.
Key Features of ISO 22000:
 Food Safety Management System (FSMS) - A structured system to manage food safety risks.
 Interactive Communication – Ensures clear communication between all parties in the food chain
(e.g., suppliers, producers, customers).
 System Management – Integrates with other ISO systems such as ISO 9001 (quality management).
 HACCP Principles – Includes the seven principles of HACCP as a core component.
 Continual Improvement – Encourages ongoing review and improvement of the food safety
processes.
Benefits of ISO 22000:
 Helps ensure safe food for consumers
 Builds customer trust and confidence
 Enhances international trade by meeting global safety standards
 Ensures compliance with legal and regulatory requirements
 Improves internal efficiency and responsibility across departments
Why It Matters in Culinary Arts:
 For culinary professionals, understanding ISO 22000 means knowing how to:
 Maintain high standards of food hygiene and safety
 Operate within a globally accepted framework
 Support a food safety culture in restaurants, hotels, and production facilities
 Prevent foodborne illnesses and protect consumer health
National Food Safety Acts and Regulations:
National Food Safety Acts and Regulations are laws, rules, and guidelines developed by individual
countries to ensure that all food produced, processed, imported, and sold within their borders is safe,
hygienic, and fit for human consumption.
These legal frameworks aim to protect public health, prevent foodborne illnesses, and promote consumer
confidence in the food supply.
Key Objectives:
 Ensure food safety and hygiene throughout the food chain
 Prevent contamination from biological, chemical, and physical hazards
 Set standards for labeling, packaging, and food quality
 Enforce food inspections and penalties for violations
 Promote traceability and transparency in the food system
Examples from Different Countries:
 Nepal: Food Act 2023 B.S. (1966) and Food Regulation 2027 B.S. (1970) – Overseen by the
Department of Food Technology and Quality Control (DFTQC).
 India: Food Safety and Standards Act, 2006 – Regulated by FSSAI (Food Safety and Standards
Authority of India).
 USA: Food Safety Modernization Act (FSMA), 2011 – Enforced by the FDA.
 European Union: General Food Law (Regulation EC 178/2002) – Enforced by EFSA (European
Food Safety Authority).
Why Culinary Students Should Know This:
 To follow legal food handling standards in any professional kitchen
 To avoid penalties or legal issues during food inspections
 To ensure customer safety and satisfaction
 To be globally competent in food service and hospitality operations

These systems aim to protect consumer health by ensuring proper hygiene and control at every stage of
food handling.
For culinary professionals, knowledge of food safety is both a professional requirement and a social
responsibility. Safe practices prevent foodborne illnesses and uphold the quality of food served to the
public.
Food safety also has economic importance. For example, fish and seafood provide about 14% of the
world’s animal protein. Countries like India, China, Vietnam, and Thailand depend on fish exports for
valuable foreign exchange. Hence, maintaining safety standards is critical for both public health and
international trade. This unit introduces you to the key food safety hazards and control measures,
preparing you for responsible roles in the culinary and hospitality industries.
2.2 IMPORTANCE OF GUIDELINES ON PREVENTION OF FOOD SAFETY HAZARDS
Food safety hazards—such as biological (bacteria, viruses), chemical (pesticides, cleaning agents), and
physical (glass, metal fragments)—can pose serious health risks if not properly controlled. Guidelines on
the prevention of these hazards are essential to ensure food served is safe and of high quality.
Why These Guidelines Are Important:
 Protect Public Health: Preventing food hazards reduces the risk of foodborne illnesses,
hospitalizations, and deaths.
 Ensure Safe Food Practices: Clear guidelines help food handlers maintain hygiene, proper cooking
temperatures, safe storage, and cross-contamination prevention.
 Support Legal Compliance: Following preventive guidelines ensures that food businesses meet
national and international food safety laws and avoid legal penalties.
 Build Consumer Confidence: Consistent safety practices boost customer trust in food quality and
the reputation of food establishments.
 Prevent Financial Loss: Food safety incidents can lead to costly recalls, fines, and damage to
business reputation. Prevention reduces these risks.
 Promote a Food Safety Culture: Guidelines encourage everyone in the food operation—from chefs
to waitstaffs—to take ownership of safe food handling.
 Facilitate Training and Education: Standardized guidelines serve as the basis for training culinary
professionals in safe practices.
In Culinary Operations:
As a future chef or food professional, understanding and applying these guidelines means you are not only
ensuring delicious food—but also safe, lawful, and responsible service that protects your guests and your
career.

2.3 WHY FOOD SAFETY?

Food safety is becoming increasingly important across the globe due to rising public health concerns and
the growth of international food trade. With the introduction of the WTO Agreement and global export
demands, most countries have adopted modern food safety laws and quality assurance systems to ensure
that food is safe for human consumption. These systems help prevent foodborne illnesses and protect
consumer health through regulations such as HACCP, GMP, and ISO 22000.
A food safety hazard is any physical, chemical, or biological element in food that can cause illness, injury,
or toxicity. In contrast, a quality defect refers to physical or microbiological changes that affect the food’s
appearance, taste, or texture without posing a health risk. For food to be considered both safe and
acceptable, it must be free from hazards and remain within the tolerance limits for quality defects as set by
national and international standards.
Understanding these concepts is vital for culinary professionals, who are responsible for handling,
preparing, and serving food safely. Regular monitoring and evaluation of food during production and
service stages not only help meet legal standards but also build consumer trust. Safe and high-quality food
contributes to better public health, supports tourism, and enhances international trade opportunities.
2.4 THE FOOD SAFETY HAZARDS AND QUALITY DEFECTS
Food safety hazards and quality defects are primarily classified into three main categories: Physical
Hazards, Chemical Hazards, and Biological Hazards. Each category poses different risks and requires
specific control measures to ensure food safety and quality.
2.4.1. Physical Hazards
Physical hazards are foreign objects or materials that may accidentally enter food during production,
processing, or service. These hazards can cause injury or discomfort to consumers if ingested. Common
examples include:
 Glass shards from broken containers or light fixtures
 Metal fragments from machinery or tools
 Plastic pieces from packaging materials
 Stones, bone fragments, or hair
 Insect parts or jewelry
Physical hazards are usually identified through visual inspection, metal detectors, or X-ray screening.
Preventive measures include proper equipment maintenance, employee hygiene, and good manufacturing
practices to minimize contamination.
2.4.2. Chemical Hazards
Chemical hazards involve harmful substances that contaminate food and can cause poisoning or long-term
health problems. These may enter food through accidental contamination, improper use, or
environmental exposure. Examples include:
 Pesticide and herbicide residues on raw materials
 Cleaning agents or sanitizers left on equipment
 Food additives used beyond permissible limits
 Mycotoxins produced by molds on spoiled food
 Heavy metals like lead or mercury from polluted water or soil
 Allergens unintentionally present in food products
Controlling chemical hazards requires strict adherence to food safety regulations, proper storage and
handling of chemicals, regular testing, and training food handlers on safe practices.

2.4.3. Biological Hazards

Biological hazards are microorganisms or their toxins that can contaminate food and cause foodborne
illnesses. These are the most common and significant hazards in food safety. Key biological hazards
include:
 Bacteria: Such as Salmonella, Escherichia coli (E. coli), Listeria monocytogenes, and Clostridium
botulinum
 Viruses: Like Norovirus and Hepatitis A
 Parasites: Such as Giardia, Trichinella, and Toxoplasma
 Fungi and molds: Which may produce harmful mycotoxins
Biological hazards can proliferate when food is stored or handled at improper temperatures, cross-
contaminated, or prepared with poor hygiene. Controlling these hazards involves proper cooking,
refrigeration, sanitation, personal hygiene, and HACCP implementation.

2.5 WHY FOOD SAFETY AND QUALITY ARE IMPORTANT ACROSS ALL FOOD GROUPS
Food safety and quality are critical in all areas of the food industry—not just for fish and seafood. Every
food group carries unique risks and challenges that must be carefully managed to protect consumer health,
maintain product quality, and comply with legal standards.
2.5.1. Meat and Poultry
Meat is highly susceptible to bacterial contamination, such as Salmonella, E. coli, and Listeria. Improper
handling, cross-contamination, or inadequate cooking can lead to serious foodborne illnesses. Ensuring
proper hygiene, temperature control, and traceability is essential for meat safety.
2.5.2. Dairy Products
Dairy items like milk, cheese, and yogurt are prone to spoilage and microbial growth. Pasteurization,
proper refrigeration, and clean processing environments help prevent contamination and maintain quality.
2.5.3. Fruits and Vegetables
Though often considered safe, raw fruits and vegetables can carry pesticide residues, dirt, or pathogens like
E. coli. Proper washing, peeling, and storing practices are necessary to reduce risks while preserving
freshness.
2.5.4. Grains and Cereals
Grains may contain molds (e.g., aflatoxins) or insect residues if not stored correctly. Quality assurance
focuses on cleanliness, dryness, and pest prevention throughout harvesting, transport, and storage.
2.5.5. Fish and Seafood
Fish are extremely perishable and may carry parasites, marine biotoxins, and chemical residues. Rapid
spoilage can occur without correct temperature control and hygienic handling, making strict safety systems
like HACCP vital.

Conclusion
Each food group has its own safety and quality concerns. As culinary professionals, it’s your responsibility
to understand these risks and apply proper controls—from receiving raw ingredients to serving the final
dish. Ensuring both safety and quality not only protects public health but also supports food business
reputation and success.
Short Questions
1. What is a food safety hazard?
2. Name the three main categories of food safety hazards.
3. Which international system is based on seven principles for food safety management?
4. What does PRP stand for in food safety?
5. Which international standard provides a framework for a Food Safety Management System
(FSMS)?
6. Give two examples of physical hazards found in food.
7. Which biological hazards are caused by viruses?
8. What is the primary objective of national food safety laws?
9. Name one food safety regulation enforced in Nepal.
10. Why is temperature control important in food safety?

Long Questions
1. Explain the importance of guidelines for the prevention of food safety hazards in the culinary
industry.
2. Describe the key features and benefits of ISO 22000 and how it supports food safety.
3. What are the major differences between food safety hazards and quality defects? Include examples.
4. Discuss the various types of chemical hazards and how they can be controlled in a food production
environment.
5. Why is it important to understand food safety and quality across all food groups, not just seafood?
Use examples from different categories.

Drawing-Based Questions: Food Safety Hazards

1. Draw and label the three types of food safety hazards (physical, chemical, and biological) with at
least two examples each.
2. Create a poster showing proper personal hygiene practices for food handlers (e.g., handwashing,
wearing gloves, and clean uniform).
3. Illustrate the PRPs (Pre-requisite Programs) by drawing at least four elements (e.g., pest control,
potable water, waste management).
4. Draw the HACCP system cycle with its key steps (e.g., hazard analysis, critical control points,
monitoring).
5. Design a World Food Safety Day awareness poster showing the importance of food hygiene and
hazard prevention.
6. Draw a flowchart of food processing with points where safety hazards can be introduced and
controlled.
7. Illustrate the proper cold storage system including ideal temperatures for storing meat, dairy,
vegetables, and seafood.