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Terms and definitions Concept
that food will not cause harm to the consumer when it is prepared and /or eaten according to its
intended use
Related to
occurrence of food safety hazards and does not include other human health
aspects. e.g. malnutrition
Food
safety hazards: biological,
chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect
‘Hazard’ different from ‘risk’ (probability
of an adverse health effect, severity of the effect when exposed to a specific
hazard)
Food safety
hazards include allergens
Examples of hazards
Biological:-Viruses, Bacteria,
Fungi, Protozoa, Parasites
Physical: - Glass pieces, Metal pieces, Plastic, Wooden pieces, Bone
fragments,Stone, Other foreign material
Chemical:-Pesticide residue,
Heavy metal residue, Mycotoxins, Chemical Contaminants, Migration, substances, Food
allergens
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