Food Safety Hazards
The World Health Organization (WHO) statistics show that each year 600 million become ill after eating contaminated food and 420,000 die. Furthermore, USD110 billion is lost in productivity and medical expenses in low- and middle-income countries and there is an inevitable impact on tourism and trade. In the developed world, the US CDC estimates that each year roughly 1 in 6 Americans (48 million people) alone gets sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases. Understanding these hazards and how to manage them throughout the food value chain is crucial for ensuring the safety of food products everywhere.
What is a food hazard: a definition
Potential food hazards are any biological, chemical, or physical agents that are reasonably likely to cause illness or injury in the absence of its control. These hazards can occur at any stage of the food production process, from sourcing and processing to distribution and consumption.
Types of food hazards
Food hazard types encompass a range of potential risks that can compromise the safety and quality of food products. These hazards are generally classified into biological, chemical, and physical categories. Each type of hazard requires specific attention and control measures. The following are some examples of hazard types:
Biological & Macrobiological Hazards
Biological Hazards in food industry include pathogens such as bacteria, viruses, parasites, and fungi that can cause foodborne illnesses. Common examples are Norovirus, Salmonella, E. coli, and Listeria but there are no less than 31 known pathogens and very likely many more yet to be discovered.
Each year many cases of foodborne illness are attributed to leafy vegetables, especially those eaten raw in packages salads purchased from supermarkets or served in restaurants. Most involve contamination by Salmonella, E Coli or Listeria probably due to poor hygiene by processing or food preparation staff.
Another example is the cases of Norovirus are frequently reported in connection with the cruising and catering industries. The disease can also be transmitted in other ways, but most outbreaks are linked to poor hygiene by staff in food preparation areas. Hepatitis A virus can also be transmitted by food and can cause long-lasting liver disease and spreads typically through raw or undercooked seafood or contaminated raw produce.
Food Chemical Hazards
Chemical Hazards refer to harmful substances that can contaminate food. Examples of chemical hazards include pesticides, food additives, allergens, cleaning agents, and toxins. Common sources of chemical contaminants can be residue of a cleaning agent, non-safe plastics, pest control products, and equipment maintenance products entering the food ingredient or product.
Physical Hazards in Food
Physical Hazards are foreign objects that can be introduced into food products, causing injury or harm to the consumer. Examples of physical hazards include glass, metal fragments, and plastic pieces.
Such contaminants may enter the product stream with incoming raw materials but can also be due to machinery wear and tear or by inadvertent means such as a process working, losing an item of jewelry or a fragment of clothing.
Food safety risk analysis: how to identify food hazards
Food safety risk analysis involves risk assessment, risk management (including the application of HACCP) and risk communication. Such a risk analysis is mostly done by public authorities and international organizations. The output of such risk analysis is then used by the food industry in its hazard assessment.
When it comes to individual companies, food safety standard can provide a structured framework and focus to identify and control hazards likely to be encountered. Implement a food safety management system (FSMS) can contribute with a structured approach to both identify and address specific hazards.
Food safety hazard management: how to prevent food hazards
All of the standards employed in implementing a food safety management system recognize that preventing food hazards requires a comprehensive approach that includes implementing prerequisite programs PRP including Good Hygiene Practice GHP, developing Hazard Analysis and Critical Control Points (HACCP) plans, and ensuring proper training and education for all staff involved in the food production process. Regular monitoring, verification, and updating of food safety practices are also essential to adapt to new hazards and regulatory changes.
Organizations implementing a FSMS will mostly seek certification from a third-party certifying body such as DNV demonstrating that the system meets the requirements or benchmarks of the particular standard. The planning stage of the PDCA cycle used when implementing a standard should identify the likely critical control points but others may be discovered during the subsequent checking stage and would be added to the FSMS then.
Although it is sometimes thought that a FSMS is about technical measures, a good food safety culture is a vital element. This is partly achieved by involving staff in the planning and development of an FSMS and also by emphasizing the importance of human behaviour in reducing risks.
The importance of a food safety culture is highlighted in the Codex Alimentarius which states ‘Fundamental to the successful functioning of any food hygiene system is the establishment and maintenance of a positive food safety culture acknowledging the importance of human behaviour in providing safe and suitable food’. It is further emphasized in regulations such as the EU, Regulation 382/2021 which requires that, ‘Food business operators shall establish, maintain and provide evidence of an appropriate food safety culture.’
