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    4 Types of Food Hazards

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    Denver De Castillo
    The document discusses 4 types of food hazards: biological, chemical, physical, and allergens. It also provides information on proper food cooling procedures, personal hygiene practices, food storage methods, cleaning and sanitizing equipment, pest control, and 4 kinds of microbes that can cause foodborne illness - bacteria, viruses, fungi, and parasites. Key details include shellfish being a common allergen and the importance of preventing cross-contamination and ensuring clean hands when handling food.

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    4 Types of Food Hazards

    Uploaded by

    Denver De Castillo
    114 views3 pages
    The document discusses 4 types of food hazards: biological, chemical, physical, and allergens. It also provides information on proper food cooling procedures, personal hygiene practices, food storage methods, cleaning and sanitizing equipment, pest control, and 4 kinds of microbes that can cause foodborne illness - bacteria, viruses, fungi, and parasites. Key details include shellfish being a common allergen and the importance of preventing cross-contamination and ensuring clean hands when handling food.

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    4 types of food hazards

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    The document discusses 4 types of food hazards: biological, chemical, physical, and allergens. It also provides information on proper food cooling procedures, personal hygiene practices, food storage methods, cleaning and sanitizing equipment, pest control, and 4 kinds of microbes that can cause foodborne illness - bacteria, viruses, fungi, and parasites. Key details include shellfish being a common allergen and the importance of preventing cross-contamination and ensuring clean hands when handling food.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    114 views3 pages

    4 Types of Food Hazards

    Uploaded by

    Denver De Castillo
    The document discusses 4 types of food hazards: biological, chemical, physical, and allergens. It also provides information on proper food cooling procedures, personal hygiene practices, food storage methods, cleaning and sanitizing equipment, pest control, and 4 kinds of microbes that can cause foodborne illness - bacteria, viruses, fungi, and parasites. Key details include shellfish being a common allergen and the importance of preventing cross-contamination and ensuring clean hands when handling food.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    4 types of food hazards

    1. Biological Hazard- Microorganisms or microbes that are so small and they can only
    be visible using a microscope.
    2. Chemical Hazards- Chemical contaminants can t6he cleaning compound or
    insecticides. They can also be chemicals in the kitchen equipment or cookware that
    react to food being cooked. To prevent food contamination.
    3. Physical Hazards- Physical contaminants can be hair, broken glass, metal pieces
    from cans opened improperly, soil from fruits and vegetables and others. Handle
    food and food packaging properly to prevent contaminating with physical hazards.
    4. Allergens- A substance that can use an allergic reaction.
    Additional information: According to study, shellfish is the most common allergen food which can
    be fatal if not treated right way.

    Proper food cooling procedure


    Ground meat and fish- 71.1 degrees celcius (160F) for 15 seconds.
    Any fish and shellfish- 63 degrees celcius (145F) for 15 seconds.
    Poultry, stuffed meats, any previously cooked food- 74 degrees celcius (165F) for 15
    seconds.
    Pork, beef, lamb- Steaks: 63 degrees celcius (145F) for 15 seconds.
    Roasts: 63 degrees celcius (145F) for 4 minutes.

    Personal Hygiene
    We have learned that different pathogens can cause foodborne illness. Food
    contamination happens when pathogens come in contact with food, usually carried
    or spread by those who handled the food. Cross-contamination happens when
    pathogens are transferred to food from another food source, from a work surface
    such as plates or cutting boards, or from human hands or skin.
    Example of these are:
    -Mixing leftovers (possibly contaminated food) with newly cooked food
    -Cutting fresh produce or vegetables on the same cutting board used to cut raw chicken.
    -Handling food with unclean hands.

    Food storage
    1. Dry food storage
    2. Refrigerated Storage
    3. Freezer storage
     Cleaning and sanitizing equipment
    We must understand that cleaning and sanitizing are two different things.
    When we clean kitchen equipment and utensils, we wash away the visible dirt
    or stains on them. When we sanitize, We kill the bacteria or pathogens that
    may cause foodborne illness. We Sanitize by either 1. Applying heat or 2.
    Using chemical sanitizers or disinfectants.

    Pest control
    Pest control is important not only in food establishment but also in home.
    Keeping rats, mice, and cockroaches out and away will prevent them,
    contaminating our food and food contact surfaces.

    Kinds of Microbes
    1. Bacteria- also called germs a microscopic organisms not visible with the naked
    eye. Bacteria are single called, or simple, organisms.
    Examples of diseases caused by bacteria:
    Staphylococcus aureus, E. Coli, Salmonella, Botulism.
    Additional information here are some good bacterias too like Lactobacillus that you can drink
    from yakult it helps our intestines.

    2. Viruses- Infectious agents that can only multiply when they are inside a living cell.
    They can cause foodborne illness when food comes in contact with an infected
    person, contaminated surfaces or contaminated water.
    Common foodborne illness caused by viruses:
    Hepatitis A, Norwalks Virus, Gastroenteritis.
    Additional information Covid-19 is one of the most infectious viruses as of today.
    3. Fungi- Is any member of the group of eukaryotic organisms that includes
    microorganisms such as yeast and molds, as well as the more familiar
    mushrooms.
    4. Parasites- A parasite is an organism that lives on or in a host organism and gets
    its food from or at the expense of its host.
    Technology and
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    Education 9

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