Biological, Physical, and Chemical Hazards

There are inherent risks/hazards in food and the safety of food.  These are commonly known as biological, physical, and chemical hazards.

This lesson will walk you through each of these risks/hazards and explain the differences.

• Data from the Center for Disease Control (CDC) website is for 2017.
• 841 foodborne disease outbreaks involving multiple states/people
  • 14,481 illnesses
  • 827 hospitalizations
  • 20 deaths
  • 14 food product recalls
• Cause of outbreaks are:
  • Norovirus (most common)
  • Nontyphoidal Salmonella
  • Shiga toxin producing E. coli
  • Clostridium perfringens
• The most common foods associated with outbreak-associated illnesses were from:
  • Turkey (609)
  • Fruits (521)
  • Chicken (487)
• Surveillance for Foodborne Disease Outbreaks, United States, 2017 Annual Report (cdc.gov)

Click on the tabs below to learn more about the organisms that can be associated with food safety.

Click on each of the activities and work through the activities to better help your understanding of the food safety risks.

There are eight (8) pathogens that have caused 89% of single-pathogen foodborne illness outbreaks.  See if you can match the percentage for each of the pathogens.  Feel free to use the charts above to make your guesses.

Physical Hazards

• Physical risks include wood, metal, glass, plastic, or other foreign objects that can end up in the product.
• To reduce physical food safety risks:
  • Screen or cover overhead light bulbs or replace with shatterproof fixtures
  • Inspect bearings and other moving parts of equipment to make sure they are in good working condition and are not introducing metal parts or pieces into the product.
  • Cover packing materials and product containers to reduce the risk of physical hazards entering the product.

Chemical Risks

• Chemical hazards include pesticides, detergents, sanitizers, and other chemicals using in processing.
• To reduce chemical food safety risks:
  • Keep chemicals locked and stored in an area away from product packing areas, product packaging and food storage areas.
  • Train employees and develop detailed Standard Operating Procedures (SOP’s) for them to follow.
  • Keep Safety Data Sheets (SDS) on site in case of emergency.
  • Use only food grade lubricants, oils, and chemicals according to their labeled use.
  • Use non-reactive materials that will not leach into the product.

Chemical Safety Questions

• Are the chemicals approved for food use?
• Are they food-grade chemicals?
• Do you need to have chemicals that are approved for use in Organic food production?
  • Do they have the USDA organic label?
  • Are they OMRI (Organic Materials Review Institute) approved?
  • Learn more about OMRI
• Are the chemicals only approved for non-food use or in a non-food facility?