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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

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