This document discusses various food safety hazards including physical, chemical, biological, and allergenic hazards. Physical hazards include foreign objects in food from production. Chemical hazards can come from pesticides and cleaning agents during cultivation and manufacturing. Biological hazards are organisms that cause foodborne illness and can occur at any stage of processing. Allergenic hazards cause allergic responses in some people to foods like milk, eggs, nuts, etc. The document provides examples of hazards that can cause multiple effects and outlines critical control points for hazard prevention including receiving, storage, washing, cooking, cooling, reheating and holding.

1. Prepared & Conducted
By
JEWEL C JOSE,
QHSE OFFICER,AMWAJ

2.  A Food safety
hazard is a
biological, chemical
or physical agent or
condition of food
with the potential to
cause harm or an
adverse health affect.

4.  Physical Hazard
means the foreign
objects that comes
to food from raw,
preparation and
final stages of food
manufacturing can
cause illness to the
humans.

5.  Chemicals such as
Pesticides, Cleaning
agents,etc can be
present in foods when
the foods are
cultivating, harvesting,
manufacturing will
cause harm or an
adverse health affect
when the food is eaten.

6.  Biological hazards are
organisms, or substances
produced by organisms,
that pose a threat to
human health. They are a
major concern in food
processing because they
cause most food borne
illness outbreaks.
 It can occur any stage of
food processing.

7.  Allergenic Hazard means the
allergic response of body
even after eating some foods.
 It is an adverse reaction to
food mediated by immune
system.(IgE to food protein).
 Some people only have
allergic to foods like Milk,
Eggs,Gluten,Nuts,Mustard,etc

9.  Some of the hazards
may cause multiple
effect in the processing.
 EXSAMPLES
 Insect in foods-Physical
and Microbial.
 Insect With chemical-
Physical ,Chemical and
Microbial.

10.  Implemented by NASSA –For Astronauts

11.  By GMP
 By GHP
 BY HACCP

12.  What is CCP?
 CCP 1-RECEVING
 CCP2 –CHILLED STORAGE
 CCP3 –FRUITS & VEGETABLE WASHING
/DISINFECTION.
 CCP4 –COOKING,BOILING,FRYING AND BAKING.
 CCP5 –COOLING
 CCP6 –REHEATING
 CCP 7 –HOT HOLDING

14.  Identify These HAZARDS..
A.

15. B.