Understanding Food Safety Hazards

What are chemical food safety hazards?

• Nutritional deficiencies caused by lack of vitamins

• Physical hazards like broken glass or metal shards

• Chemical food safety hazards are harmful substances that can contaminate food, such as pesticides, food additives, heavy metals, and toxins.

• Microbial contamination from bacteria and viruses

Name three common sources of chemical hazards in food.

• Pesticides, food additives, heavy metals

• Preservatives

• Flavour enhancers

• Artificial colours

How can pesticides pose a risk to food safety?

• Pesticides are used to increase food shelf life.

• Pesticides are only harmful to insects, not humans.

• Pesticides can leave harmful residues on food, pose health risks, and contaminate water sources.

• Pesticides enhance the nutritional value of food.

What is physical contamination in food?

• Physical contamination in food refers to the presence of foreign objects or materials that can cause harm.

• The use of preservatives to extend shelf life.

• The addition of spices to enhance flavour.

• The process of cooking food at high temperatures.

List two examples of physical contaminants.

• Metal

• Wood

• Hair, Glass

• Plastic

How can foreign objects enter food products?

• Foreign objects can enter food products through harvesting, processing, packaging, and transportation.

• Foreign objects can only enter during cooking.

• Foreign objects can only enter through consumer handling.

• Foreign objects are always added intentionally by manufacturers.

What are microbiological risks in food?

• Microbiological risks do not affect food safety.

• Microbiological risks in food include contamination by harmful bacteria, viruses, fungi, and parasites that can cause foodborne illnesses.

• Microbiological risks are solely caused by improper cooking methods.

• Microbiological risks are only related to chemical contamination.

Name two types of bacteria that can cause foodborne illness.

• Campylobacter, Vibrio

• Salmonella, E. coli

• Clostridium, Bacillus

• Listeria, Staphylococcus

What role do viruses play in food safety?

• Viruses can contaminate food and cause foodborne illnesses, impacting food safety.

• Viruses are used to enhance food flavour.

• Viruses have no impact on food safety.

• Viruses are beneficial for food preservation.

Define cross contamination in the context of food safety.

• Cross contamination is the intentional mixing of different food types.

• Cross contamination refers to the cooking process of food at high temperatures.

• Cross contamination is the use of separate utensils for each food item.

• Cross contamination is the unintentional transfer of harmful bacteria or allergens from one food to another.