MODULE 2: CAREGIVERS, FAMILIES AND PEOPLE WITH DYSPHAGIA

A food hazard is agent in a food with the potential to cause adverse health effects. There are 3 types of hazards in food: biological, chemical or physical.

Biological hazards

Microorganisms such as bacteria and viruses are the most common type of food contamination and the agents involved in outbreaks of food-borne illness.

Chemical hazards

There are chemical contaminants that appear naturally in food and some others added during the processing. Chemical contamination can lead to acute poisoning or long-term diseases, such as cancer.

Figure 38. Chemical hazards (Source: obtained from Canva Pro)

Physical hazards

Physical contamination occurs when objects such as stones, bones, wood, plastic, needles, human or animal hair, dirt, metal, glass, jewelry, fingernails are found in food. Finding this objects may cause illness or injury to the person.

Figure 39. Physical hazards (Source: obtained from Canva Pro)