HACCP Hazards
A hazard is a biological, chemical or physical agent in, or condition of, food with the potential to cause harm (an adverse health effect) to the consumer.
(Most biological hazards are Microbiological)
Microbiological hazard
The unacceptable contamination, the unacceptable multiplication, the unacceptable production or persistence of toxins and/or the unacceptable survival of pathogenic microorganisms in food. (Includes bacteria, viruses, parasites, protozoa and moulds.)
Microbiological hazards result in foodborne disease or food poisoning.
- May be present in raw materials.
- Cross-contamination of high-risk food by pathogens.
- Multiplication/toxin production.
- Survival of pathogens/spores/toxins during cooking, preservation or processing.
Chemical hazards result in food poisoning or chronic illness such as cancer.
- Present in raw materials.
- Contamination by cleaning agents.
- by pesticides.
- by weedkillers.
- by allergens.
- Excess additives
- Poisonous foods e.g. toadstools.
Physical hazards are foreign bodies in food which may cause cuts to mouth, choking, broken teeth or internal injury, for example, glass, nails or stones.
May also include burning if food is too hot. Physical hazards may be present in raw ingredients or introduced during production/preparation.
Failure to control food hazards
- The adverse effects of food poisoning/food complaints on a food business.
- The resources (time, personnel, money) involved in investigation and report writing.
- Brand damage.
- The adverse publicity and potential loss of business.
- Prosecution – fines, closure, improvement notices and banned from operating a food business.
- Civil action resulting in compensation.
- Overall loss of public confidence in specific foods and the food industry e.g. eggs.