Food Safety Hazards Assessment

What is a Food hazard?

• Anything that interferes with safe food

• A food hazard is a cooking technique.
• A food hazard is a type of cuisine.
• A food hazard is a nutritional supplement.

Examples of physical hazards to food are:

• Plastic wrappers
• Hair, glass, metal fragments, stones
• Bacteria and viruses
• Wood chips

Cleaning solutions, pesticides, toxic metals

• Biological hazards

• Physical hazards

• e. coli hazards

• Chemical hazards

Which hazard poses the most risk to our food supply?

• Biological hazards

• Chemical hazards

• physical hazards

• They all are equally risky

What are the 4 types of microorganisms?

• Algae, bacteria, worms, fungi
• Viruses, bacteria, plants, insects
• Fungi, protozoa, algae, mammals
• Bacteria, viruses, fungi, parasites

Which microorganisms do NOT grow in food?

• viruses

• Parasites

• bacteria

• fungus

Foods high in (a)   favor bacterial growth

High in protein, high in moisture, low in acidity

• Completely safe

• Time/Temperature control for safety foods

• Might be safe

• flavorful food

normal cooking temperatures do NOT destroy:

• Moisture content in ingredients
• Heat-resistant bacteria and their spores
• Nutritional value of food
• spores

What does FAT TOM stand for?