Module 2 Objectives
Overview:
Viruses, bacteria, parasites, metal shards, and chemical residues are all hazards in the food industry.
This lesson module covers various food safety hazards, how they contaminate foods, and ways for testing for them.
We also look at the Jensen Farms Listeria outbreak of 2011 that inspired the FSMA covered in Chapter 1, Module 1.
Learning Objectives
After completing this lesson, you will be able to:
- Identify the types of biological hazards.
- Describe what a biofilm is in relation to biological hazards.
- Identify chemical hazards (excluding allergens – covered in Lesson Module 3).
- Identify the types of physical hazards.
- Describe how biological, chemical, and physical hazards ca be introduced into the food manufacturing process.