The food industry is a complex and essential part of every community, involving a variety of biological, physical, and chemical factors that come into play during food processing. Given this complexity, food safety hazards are an inherent risk in the food supply chain, making it impossible to entirely eliminate them from food businesses.
However, these hazards can be prevented, minimized, or controlled through the implementation of safety measures. Fortunately, there are many smart strategies for managing food safety risks. In this article, we will explore key concepts about food safety hazards and how to limit their occurrence.
Food safety hazards are a leading cause of foodborne illnesses, posing the risk of diseases or injuries that can range from mild to severe, and even life-threatening.
What Are Food Safety Hazards?
Food safety hazards refer to any substances within the food supply chain that can contaminate food and pose health risks to the public. When these hazards are present, it is considered food contamination.
Contamination can occur at various stages of the food supply chain, such as during harvesting, transportation, processing, packaging, delivery, serving, or storage. These hazards may either be naturally present in food or introduced from external sources. Different types of food are often linked to specific hazards. For example, peanuts are associated with aflatoxins, a potent fungal toxin that can be harmful with prolonged exposure. Because of the dangers posed by such hazards, strict food safety regulations have been implemented to manage them.
Chemical food safety hazards, like acrylamide, can result from improper temperature control in heated products, leading to harmful health effects.
Food safety hazards can cause significant foodborne illnesses, especially in vulnerable groups such as the elderly, children, and pregnant women. Understanding food safety hazards is essential for all food handlers, as it is the first step in preventing and managing contamination.
What Are the 4 Types of Food Safety Hazards?
Food safety hazards are categorized into four main types:
- Biological
- Chemical
- Physical
- Allergenic
Each type highlights a different potential risk and helps guide food handlers on the best practices to manage them. These hazards encompass any substances that could lead to foodborne illnesses or allergic reactions in consumers.
The impact of these hazards on public health can range from mild to severe, depending on factors like the level of contamination, likelihood of exposure, and the severity of potential harm.
Let’s explore each type of hazard and its common sources in detail below.
Biological Hazards
Biological hazards are food safety threats that stem from living organisms, including:
- Bacteria
- Fungi
- Yeasts
- Viruses
- Parasites
These hazards can cause a range of foodborne illnesses, from mild to severe, impacting public health significantly. Unlike beneficial microorganisms used in fermentation or as probiotics, biological hazards pose risks to food safety. They may also involve natural toxins produced by these pathogens and are among the leading causes of outbreaks in the food industry.
Biological hazards, such as bacteria and viruses, can easily transfer to food through cross-contamination. Their growth and impact depend on several factors related to the host food, including:
- Food (nutrients)
- pH (acidity/alkalinity)
- Temperature
- Time
- Oxygen levels
- Moisture content (water activity)
In the food industry, these factors are often remembered using the acronym FATTOM (Food, Acidity, Temperature, Time, Oxygen, Moisture).
The presence and combination of these factors influence which microorganisms can survive. For instance, Clostridium botulinum, a highly potent and dangerous pathogen, thrives in low-acid, oxygen-free environments like canned goods.
These conditions also affect how quickly pathogens multiply. For example, the “temperature danger zone”—between 40°F and 140°F (5°C and 60°C)—is where most pathogens grow rapidly, leading to food spoilage.
Follow safety measures such as proper handwashing, regular cleaning, refrigerating foods, and cooking them thoroughly is vital to reduce the risks of biological hazards
Common Sources of Biological Hazards in the Food Supply Chain
Biological hazards are prevalent in food service areas and food production sites, particularly during the harvesting of raw materials. Here are six common sources of biological hazards within the food supply chain:
Raw Materials
All food materials naturally contain biological hazards. Raw foods, such as root crops, vegetables, and fruits, are especially prone to soil-borne pathogens and require proper pretreatment, such as thorough washing.
Raw meats, like poultry, are highly susceptible to microbiological hazards, with Salmonella being a well-known example. The initial microbial load in raw materials often determines how quickly spoilage can occur.
Water
Water, especially when untreated or sourced from an unsecured location, can carry harmful pathogens like Escherichia coli, Campylobacter, Norovirus, Hepatitis E, and parasites. As water is used in nearly every foodservice operation, it can easily become a vector for these biological hazards, spreading contamination throughout the food production process.
Food Handlers
Humans naturally carry many foodborne pathogens, such as Staphylococcus aureus, which resides on the skin of about 25% of humans and animals. This bacteria causes Staphylococcal food poisoning, with thousands of cases reported annually in the US alone.
Improper food handling can lead to cross-contamination, where pathogens are transferred from unclean surfaces or contaminated hands to food. Food handlers may also transmit viruses to the food they prepare.
Storage Areas
Storage areas, whether for raw ingredients or finished products, can harbor biological hazards, particularly if proper temperature controls and cleaning protocols are not followed. In refrigerated storage, mixing raw and ready-to-eat foods can lead to cross-contamination. Additionally, food particles left behind can accumulate and promote the growth of pathogens.
Food Contact Surfaces and Equipment
Contaminated surfaces and equipment can act as breeding grounds for pathogens, which may form protective colonies that resist regular cleaning procedures. Routine cleaning and sanitation are essential to preventing contamination and ensuring food safety.
Pests
Insects, rodents, lizards, and birds can introduce pathogenic organisms into food preparation areas. Hair, feathers, or droppings from pests can contaminate raw materials such as flour or vegetables, often going unnoticed. Pest droppings, though small, pose significant risks when they come into contact with food.
Prevention of Biological Hazards
Preventing and controlling biological hazards through strict adherence to food safety protocols, regular sanitation, and employee training is essential to ensure the safety and quality of food products served to consumers.
Chemical Hazards
Chemical hazards in food refer to harmful substances, either naturally occurring or added, that can lead to foodborne illnesses or injuries.
Natural Chemical Hazards
These are harmful substances inherently present in foods. A common example is saponins found in legumes, which act as a natural defense against microorganisms and insects. Ingesting large amounts of saponins can be dangerous, which is why legumes are often pre-treated before cooking or consumption.
Added Chemical Hazards
Intentionally added chemicals, such as food additives and preservatives, can also pose risks. When these substances are used excessively or without proper labeling, they can become chemical contaminants.
Unintentional Chemical Hazards
Chemicals like pesticide residues, fertilizers, antibiotics, machine oil, and toxic metals fall into this category. These are accidentally introduced to food and can have serious health effects when consumed.
Common Sources of Chemical Hazards
Raw Materials
Some food materials naturally contain toxins. For instance, the pufferfish (Fugu), a delicacy in Japanese cuisine, contains a potent neurotoxin called tetrodotoxin. Specialized handling techniques are essential to reduce the risks.
Heat Treatment
Chemical hazards can result from improper processing. High levels of acrylamide, a compound formed when proteins and sugars react at very high temperatures, can indicate excessive heat treatment. Prolonged exposure to acrylamide has been linked to an increased risk of cancer.
Cleaning Agents
Cleaning and sanitizing solutions are unintentional chemical hazards. If not properly rinsed, these agents, such as chlorine, can contaminate food and compromise its safety.
Additives and Preservatives
Some food additives, like sodium nitrite used in curing meats, or sodium sulfite used as an antifungal agent, can be hazardous. Sodium nitrite may cause allergic reactions in sensitive individuals and increase the risk of heart disease if consumed excessively.
Soil Conditioners
Vegetables and fruits may absorb harmful chemicals from the soil. For example, green tea plants can absorb lead and other heavy metals from the surrounding soil. Pesticides and fertilizers also contribute to this form of contamination.
Preventing Chemical Hazards
Strict compliance with food safety regulations, proper chemical handling and storage, accurate labeling, and clear communication with consumers about allergens are essential for preventing chemical-related incidents and ensuring public health. In addition, it is very important to use food-grade chemicals in food processing facilities to ensure that the chemicals don’t cause ill-effects to the health of consumers.
Physical Hazards in Food Safety
Physical hazards refer to any foreign objects or extraneous materials that contaminate food, posing risks of injury or promoting pathogen growth. These hazards include items such as:
- Glass shards
- Metal fragments
- Bones
- Stones
- Other objects that can cause cuts, choking, or other serious injuries.
These hazards may naturally originate from food materials, such as bones in meat, stems in fruits, or shells in seafood. Alternatively, they can come from external sources, including broken production materials like plastics, glass, textiles, or even personal items such as jewelry.
Contaminants such as nails or hair can also come from food handlers. While some physical hazards can be detected through visual inspection, in large-scale production environments, automatic detection systems are often employed to ensure safety.
Common Sources of Physical Hazards
Physical hazards in food production can arise from various sources, including pests, machinery, or food handlers. Effective detection and prevention of these hazards are critical, as they may also introduce or spread other types of contamination. Common sources include:
Raw Materials
Some physical hazards naturally occur in raw materials, such as bones in meat, leaves or twigs in fruits, or small rocks in commodities like sugar, salt, or flour, depending on supplier cleanliness. Detecting these early prevents consumer injuries.
Production Equipment & Utensils
Old or damaged equipment can release metal or plastic fragments into food during processing. Nails, screws, and broken glass may also originate from machinery or packaging materials.
Food Handlers
Poor hygiene practices can introduce physical hazards like hair, loose jewelry, pen caps, or paper into food. Using protective gear, such as hairnets or caps, helps minimize this risk.
Pests
Pests, including insects, rodents, and birds, contribute significantly to physical contamination. Insects may die and fragment into food, while rodents may leave behind hair or droppings, which can spread diseases, particularly in large storage areas.
Prevention
Preventing physical contamination is essential for food safety, as these hazards can cause a range of issues, from choking to cuts or other injuries.
Allergens
Allergens are food safety hazards caused by certain proteins that the immune system of some individuals mistakenly identifies as harmful, triggering adverse reactions. These proteins occur naturally in specific foods.
Allergic reactions can result in symptoms such as itching (in the mouth or on the skin), hives, swelling, abdominal pain, nausea, and vomiting.
In severe cases, allergens can lead to anaphylaxis, a life-threatening condition where blood pressure drops and airways constrict, making breathing difficult.
Early detection of allergens is important given the potential for life-threatening outcomes. So, food businesses must be vigilant about the food they serve and responsibly communicate potential allergens to consumers.
Providing clear allergen information on menus or displaying a food allergen poster can be useful for food businesses. In the U.S., there are 8 common food allergens, while the UK recognizes 14. In China, around 8.7% of children and 8.1% of adults are reported to have food allergies. Shellfish, particularly shrimp, is a leading cause of food-induced anaphylaxis in several Asian countries, contrasting with allergens like peanuts and dairy common in the U.S. and Europe. In Japan, the prevalence is about 3.9% in children and 2.1% in adults. These numbers highlight the growing global issue of food allergies across diverse populations.
Common Allergens
- Milk
- Eggs
- Shellfish
- Tree nuts
- Peanuts
- Wheat
- Fish
- Soybeans
Additional allergens recognized in the UK:
- Mustard
- Molluscs
- Sesame
- Sulfur dioxide and sulfites
- Celery
- Lupin
Food establishments and manufacturers are legally required to declare any allergens in their products as part of their allergen management program. These declarations should be visible and clearly indicated on packaging labels or menus.
It’s impossible to determine whether a customer has food allergies just by looking at them. Therefore, it is the responsibility of food businesses to inform consumers of the possible risks associated with their food products.
Identifying Specific Food Safety Hazards According to HACCP Principles
A common misconception is that it suffices to merely categorize hazards. However, Codex emphasizes the importance of identifying and assessing specific hazards rather than grouping them. According to this approach, it is essential to pinpoint individual hazards rather than just their categories.
Hazards should be specific, e.g. metal fragments, and the source or reason for presence should be described, e.g. metal from broken blades after chopping.
Reference: Codex HACCP CXC 1-1969
The graphic below illustrates the incorrect identification of hazards by category in a HACCP plan.
The graphic below demonstrates the identification of specific food safety hazards.
Methods for Identifying Hazards
Globally, food safety practices are shifting towards prevention rather than reaction. Before we can prevent food safety issues, we must first understand the potential risks. Unfortunately, this level of understanding is often lacking in many food businesses today. Identifying what can go wrong in your food operation is known as hazard identification.
When conducting hazard identification, rely on your own experiences, illness data, scientific reports, and other relevant information. There are various methods to identify potential hazards in your business; here are a few to help you get started:
Review Customer Complaints
Customer complaints serve as valuable insights for identifying hazards in your food business. They can highlight issues that customers have experienced. Each complaint should be analyzed to determine the type of hazard and its source. Additionally, investigate whether your business has been involved in any food recalls or withdrawals.
Brainstorm with Your Team
Engage your HACCP team and food production staff to leverage their knowledge and experiences. Employees who have previously worked at other food businesses may recall past hazards or issues. Consider consulting long-term staff members who might remember incidents that contributed to significant problems.
Review Food Recall Databases
Numerous government agencies worldwide publish alerts for food products that are under recall. Investigating these databases can help you understand the reasons behind various recalls. Additionally, regulators may maintain “Name and Shame” lists of food businesses that have faced prosecution or fines. Analyzing these details can further assist you in identifying potential hazards within your own operations. Remember, just because your food business has not previously faced a recall or fine does not mean it is immune to such issues in the future.
Research Industry Journals and Technical Information
Industry associations are excellent resources for identifying common issues affecting your sector. Scientific research on food poisoning hazards can also be accessed through testing laboratories, public health departments, and universities.
Documenting Food Safety Hazards
It is essential to document food hazard identification as part of the hazard analysis process. The format you choose for this documentation is flexible, but it must be recorded. We recommend using a Word document or an Excel spreadsheet to capture the hazard analysis, including identified food hazards
How to Prevent Food Hazards
Food safety hazards are always present, but they can be sufficiently managed and minimized. Implementing proper food safety practices is essential to ensuring that risks are identified, controlled, or eliminated. The key lies in understanding these hazards and knowing how to prevent them.
When food handlers have the knowledge to recognize potential risks and adopt best practices, operations become more efficient. Additionally, a well-informed team can better comply with relevant food safety regulations and apply strategies that target specific hazards.
Below are essential steps to help you manage food safety hazards in your business:
1. Identify Hazards Accurately
The first step is to identify potential hazards within your operations. This involves listing all possible sources of contamination—whether biological, chemical, or physical—and the conditions that promote their growth or presence.
Armed with this information, you can develop targeted safety practices that address these risks at their source. Preventing hazards before they escalate into foodborne illnesses is both cost-effective and essential to protecting consumer health.
2. Monitor Your Suppliers
Managing food safety extends beyond your business—supplier quality plays an important role. While you may not have direct control over their operations, you can set standards they must meet.
Request certifications, safety test reports, and inspection results from your suppliers to ensure their compliance with high food safety standards. Doing so reduces the need for strict inspections on your end, ensuring the raw materials you receive are safe and meet your expectations.
3. Adhere to Basic Food Safety Practices
Simple food safety rules are the foundation of hazard control. The four basic practices to follow are:
- Cleaning: Proper handwashing and sanitation of food contact surfaces.
- Cooking: Heat food to safe temperatures to destroy biological hazards.
- Chilling: Store raw and cooked products at safe temperatures to inhibit bacterial growth.
- Separating: Avoid cross-contamination between raw and cooked foods.
These core practices are designed to prevent the spread and growth of pathogens. For more detailed guidance, explore the Four Core Food Safety Practices.
4. Implement Pest and Waste Management Systems
Unmanaged waste can attract pests, which bring additional hazards into your operations. A robust pest and waste management system helps reduce these risks.
Proper waste storage and disposal are essential to cut off food sources for pests. Regular cleaning of dark, infrequently used areas prevents them from becoming pest shelters. Routine checks and preventive measures ensure pests do not become a persistent issue.
5. Establish a Food Safety Management System (FSMS)
A comprehensive food safety management system (FSMS) integrates all safety practices tailored to the specific risks in your business.
An FSMS aligns with relevant food safety regulations, helping you meet legal requirements. It also ensures that monitoring and verification procedures are in place, so safety protocols are consistently followed.
Advanced food safety frameworks—such as HACCP, ISO 22000, and FSSC 22000—provide even stricter hygiene and safety standards. Implementing these systems enhances your ability to safeguard public health.
Conclusion
In conclusion, while food safety hazards are an inevitable part of the food supply chain, they can be managed through proactive safety practices. Identifying risks, adhering to basic hygiene measures, monitoring suppliers, and implementing robust management systems are essential steps. By fostering a culture of food safety, businesses can protect public health and build consumer trust.
