A food safety hazard is:
– Something dangerous
– Likely to cause harm to food
Food safety hazards include:
– Physical risks
– Chemical risks
– Biological risks
Some foods are more susceptible to food contamination than others and can be considered as high-risk foods. High-risk foods include:
– Fish and seafood
– Meat and small goods
– Poultry and game
– Dairy and egg-based foods
– Wet dishes, soups, stock and sauces
– Fruits including rockmelon, watermelon, blueberries and fruit salad
– Pre-made salads
– Pate and soft cheeses
– Ice-cream
– Cooked rice and pasta
To prevent food safety hazards, you must understand:
– The key risks to food contamination, and
– The practices that need to be applied
