THE THREE HAZARDS TO FOOD There are three types of hazards to food. They are • biological, chemical • physical.

One of the most important steps in controlling physical hazards is to implement a HACCP plan. It supports the food safety and quality of a product through specified performance standards and testing procedures.

A food safety hazard refers to any agent with the potential to cause adverse health consequences for consumers. Food hazards may be biological, chemical, physical, allergenic, nutritional and/or biotechnology-related.

There are many ways, but three basic things to remember are (1) properly wash all fruits and vegetables prior to use, (2) keep all chemicals away from cooking and prepping surfaces when food is present, and (3) store all chemicals separately from food items.

Most Common Home Hazards and How to Prevent Them

1. Keep the floors dry to prevent any slipping, especially in the kitchen and bathrooms.
2. Keep sturdy stepstools to use when reaching for things in closets or the top kitchen cabinets.
3. Use safety gates to close off staircases from wandering kids.

Acetic acid can be a hazardous chemical if not used in a safe and appropriate manner. This liquid is highly corrosive to the skin and eyes and, because of this, must be handled with extreme care. The use of PPE (personal protective equipment) is essential when handling this chemical in an undiluted state.

Some commonly used workplace chemical hazards include: Cleaning products such as toilet cleaners, disinfectants, mildew remover and chlorine bleach. Glues. Heavy metals, including mercury, lead, cadmium, and aluminum. Paint.

Vinegar is an aqueous solution of acetic acid and trace chemicals that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume.

Chemical hazards occur when a harmful chemical gets into a food that is then eaten by a person. Typical hazardous chemicals include detergents, sanitizers, drying agents, glass cleaners, deliming agents, and pesticides. Application. Store chemicals away from food.

Three primary chemical compounds are used as sanitizers in the food service industry: chlorine-based cleaners, quaternary ammonium and iodine sanitizers.

Such hazards are categorized into three classes: biological, chemical and physical. Biological hazards include harmful bacteria, viruses or parasites (e.g., salmonella, hepatitis A and trichinella). Chemical hazards include compounds that can cause illness or injury due to immediate or long-term exposure.

Equipment and surfaces must be thoroughly clean and free of soil for sanitizers to work properly. The major types of sanitizers are heat, radiation, and chemicals. Chemicals are more practical than heat and radiation for food production facilities.

A solution of bleach and water should be used to sanitize all food preparation and contact surfaces. 1 tablespoon of bleach per 1 gallon of water will give you a 50-200 ppm sanitizing solution. This can be used to sanitize dishes, utensils, food preparation counters and tables.

8-Steps of Sanitation

1. DRY PICKUP.
2. FIRST RINSE.
3. APPLY DETERGENT TO SURFACES AND HAND SCRUB.
4. RINSE AND INSPECT.
5. REMOVE AND ASSEMBLE.
6. PREOPERATIVE INSPECTION.
7. SANITIZING.
8. DOCUMENTATION.

26 Mar Three Steps of Cleaning Explained

• Step 1 – Clean. Cleaning removes germs, dirt, and impurities from surfaces or objects.
• Step 2 – Disinfect. Disinfecting uses chemicals to kill germs on surfaces or objects.
• Step 3 – Sanitise.

Studies confirming vinegar’s antibacterial properties: Household natural sanitizers like lemon juice and vinegar reduced the number of pathogens to undetectable levels. Vinegar can inhibit growth of and kill some food-borne pathogenic bacteria.

Vinegar has acetic acid, which can kill viruses and bacteria. For a bit of added disinfectant and deodorizer in your clothes, you can add ½ cup of white vinegar to the rinse cycle. Not only will this help to kill those pesky germs, but it also works as a fabric softener.

People have known about the health benefits of apple cider vinegar for centuries. It became very popular in the 1970s as more people started using the vinegar to lose weight and fight infections. Apple cider vinegar’s acidity kills the bacteria that cause tooth decay and many gum infections.

Ingredients: 120ml (½ cup) filtered water/or aloe vera as a base, 120ml (½ cup) white vinegar, 10-12 drops essential oil of your choice, and 1 tablespoon colloidal silver or rubbing alcohol. Mix together all the ingredients in a bowl. Dispense into smaller bottles for use.

You can use either plain cleaning vinegar or apple cider vinegar. Fill a bottle with 20% vinegar, and top up with filtered water, adding a few drops of lemon or lavender essential oil if needed to mask the vinegar smell.

Alternatives to bleach that are registered with the EPA are general- ly grouped as: quaternary ammonium compounds (“quats”), iodine based sanitizers, acid anionic sanitizers (peracetic acid), and hydrogen peroxide sanitizers.

Hydrogen peroxide is often used to clean skin wounds and prevent infection from minor cuts and scrapes. As a household cleaner, it’s also an effective disinfectant that will kill viruses, bacteria, and other germs, according to the Centers for Disease Control and Prevention (CDC).

The following essential oils work particularly well for sanitizing laundry:

1. Pine oil: Add 1 cup of pine oil to your wash.
2. Tea tree oil: 100% tea tree oil is an effective laundry disinfectant.
3. Lavender oil: is antibacterial, antifungal and antiseptic.
4. Thyme oil: is powerful when it comes to disinfecting.