INFO: Source of Hazards

Food can be contaminated biologically,chemically and physically.Biological contamination is cause by harmful bacteria,viruses and parasites.Chemical contamination is caused when substances such as cleaning compounds, food additives or pesticides get into food.Physical contamination is caused when hair ,glass,metal shavings,broken objects,dirt,etc, get into food.

Biological contamination.

  Most foodborne illnesses are caused by microorganisms (such as bacteria,viruses and parasites) that come from people who handle food improperly and from microorganisma that are already on the food when you receive it.   If food is not handled properly, such as being left in the danger zone (41 to 140F) for too long or not being cooked to the correct temperature,bacteria that cause foodborne illness can quickly multiply to high level in the food.  4 types of microorganisms cause biological contamination in foods: Bacteria, viruses, parasites and fungi

 Chemical contamination

   If not properly handled, food products,equipment and preparation areas can all be contaminated by chemical substances.Most reported chemical contamination is associated with substances such as food additives and preservatives,pesticides,toxic metals and toxic cleaning products.Symptoms of chemical food poisoning can occur within seconds of ingesting the chemical.Initial symptoms include vomiting and diarrhea.


Physical Contamination

  Physical contamination occurs when objects such as glass,hair,nails,jewelry,metal fragments or even dirt become mixed with food.The use of broken or worn utensils and equipment can be source of physical contamination in foods. Improper ventilation and poorly maintained facilities can contribute to direct physical contamination .If you do not regularly clean your kitchen vents,they can blow objects into the food (for example,large amounts of fungal spores,hair, dirt,etc). Improperly maintained plumbing pipes,such as those in walk in cold rooms,can also drip contaminated substances (for example, water, fungi ,metal ,paint ,dirt, etc)

Cross Contamination
 
  Contaminated or uncooked raw foods can cause harmful microorganisms to be passed to safe foods and cause a foodborne illness.This is called cross-contamination.For example,cross-contamination occurs when juice from raw food items,such as meats,poultry and seafoods,touch or drip onto cooked foods. Cross contamination  also occurs when food contact surfaces (such as cutting boards) are not kept clean and sanitized.
   Also,although theyare not necessarily hazardous foods,vegetables and fruits can also carry bacteria that come from the soil and cross contaminate foods with diseasa causing micrpprganisms.For example ,if you use a cutting board to cut up fruit or vegetables, you must clean and sanitize the board and knife before they touch other cooked foods.If not, you could be cross contaminating the food preparation surface with a microorganism called CLOSTRIDIUM PERFRINGENS.
  Another example of possible cross contamination occurs when raw chicken is trimmed on a cutting board,fried in a pan ,then returned to the unsanitized cutting board to be cubed.In this way you have contaminated your cooked (safe) chicken with bacteria from the raw chicken.

 Remember that all raw products can carry harmful bacteria and that cross contamination is one of the major causes of foodborne illness