Any detection of food safety hazard in a culinary operation can trigger an immediate shutdown. As pathogens continue to mutate and we see an increase in complexities of the supply chain, the food industry must adhere to the highest food safety standards to protect public health.
So what exactly are these food safety hazards? How can a foodservice operation identify these issues? What are some food safety practices to prevent food contamination?
In this blog, we'll cover the A to Z of food safety hazards and outline effective solutions.
Defining a Food Safety Hazard
Any factor in the food supply chain that compromises public health is a food safety hazard. This can affect the product or its raw material, leading to food contamination at any phase, like collecting, transportation, processing, packaging, storing, or even serving. This is a risk that cannot be avoided, but with some innovative practices, can surely be minimized.
Common Types of Food Safety Hazards
The food industry faces numerous challenges, including managing the food supply, achieving global-scale production, and meeting the mercurial expectations of consumers. While navigating through these issues, a variety of hazards can threaten food safety.
Broadly, these can be classified as:
1. Biological Hazards
According to the WHO, there are an estimated 600 million cases of foodborne illnesses that lead to about 420,000 deaths every year. These illnesses are mainly caused by biological hazards (living organisms). Among these living organisms, pathogens are the most common cause of outbreaks. They produce natural toxins that are also considered as a biological hazard. Some living organisms that contaminate food are:
- Viruses
- Fungi
- Parasites
The growth and survival of biological hazards depend on multiple factors, collectively represented as FATTOM (food, acidity, temperature, time, oxygen, moisture).
One such example of a biological hazard is the pathogen Clostridium botulinum. It thrives in low acidity and in the absence of oxygen, i.e., canned food. Hence, regular sanitation, washing hands before handling food, and training foodservice employees are some essential ways to minimize biological hazards.
2. Physical Hazards
A physical hazard is any material or foreign object that can cause choking, cuts, or any other injuries. This includes:
- Metal fragments
- Plastic
- Glass shards
- Nails and hair
- Small pebbles
- Shells from seafood
Nails and hair are the most common hazards that can enter the food product when handling. Hence, an automatic detector can be used for large-scale production. These physical materials heavily depend on the cleanliness of the production area and packaging.
3. Chemical Hazards
Multiple chemicals, especially preservatives added to the food products, pose a threat to human lives. When additives are absurdly added without any regulations, they contaminate the food. Pesticide residues, cleaning agents, and toxic metal compounds are some examples of chemical hazards.
Certain chemicals in food such as heavy metals (mercury, lead), pesticides can have serious or fatal effects if consumed by humans. Mostly, this type of food hazard is a result of over-processing. One such example for detecting this is the presence of acrylamide in the food product, confirming that the food is treated with excessive heat. Exposure to acrylamide and similar heat-induced chemicals puts people at risk of various kinds of cancers.
4. Allergenic Hazard
Even the slightest trace of allergens can lead to severe effects on human health. This food safety hazard is caused by proteins, leading to swelling, vomiting, nausea, and rashes on the skin.
In harsh cases, it can even lead to anaphylaxis, in which breathing gets blocked, the airways contract, and we notice a sudden drop in blood pressure.
Putting up disclaimers on the menu card or the food packaging can help in this case. Looking at the stats from the USA, over 20 million people have reported food allergies.
Some common allergens are:
- Peanuts
- Fishes
- Milk
- Sulfites
- Mustard
As a part of the allergen hazard management program, food businesses and producers must declare any food allergens. For example, we see written on the back of a chocolate pack: May contain peanuts, milk and soy.
How to Spot a Hazard?
1. Do a hazard assessment
Here, you do a step-by-step analysis of every process in the food production and packaging. This helps in identifying the potential hazards and deciding the necessary risk mitigation for food safety.
For example, checking for bacterial contamination during meat processing.
2. Pinpoint the source
Identifying the source of the food safety hazard helps you devise targeted control measures to prevent contamination. The hazard may originate from the raw materials or environmental factors like water, pests, or even from food processing equipment if not cleaned regularly. Knowing the source of the problem solves half of it.
For example, if contaminated water is used to wash vegetables, it is the source of the hazard.
3. Review documented knowledge on food hazards
A thorough study of industry reports and scientific literature is essential for a responsible foodservice operation. This practice keeps you up to date with the necessary information about health hazards involved during food production and potential solutions to avoid them.
For example, research on pesticide residue in fruits can help a fruit production business plan food safety measures to counter this physical hazard.
4. Consult Specialists on food safety hazards
In the foodservice sector, food safety specialists prove to be an asset to your business when considering emerging or hidden risks involved.
For example, a food microbiologist will help you identify and give you steps to remove a new bacterium found in seafood.
5. Develop a risk management plan
Once the hazard is identified, the food production operator must develop a comprehensive risk management plan. Implementing carefully planned steps helps you in deciding the correct procedures to minimize targeted food safety hazards in your business. Along with this plan, you also compile a set of safety measures that help train the employees in dealing with food hazard situations.
For example, implementing strict temperature controls to prevent bacterial growth in dairy products is a safety measure.
Compliance with Food Safety Standards
Necessary food safety management certifications, such as HACCP (a systematic preventive approach to food safety) and FSSC 22000 (processing, manufacturing, and handling of a variety of foods), help the business to function responsibly and gain the trust of the public.
Features of Food Safety Management Software to Control Hazards
1. Real-time Dashboard
A real-time dashboard provides the food business owners with the current safety status of their inventory and operations. This feature factors in crucial components like temperature readings, last hygiene check, compliance status, and so on.
2. Smart Notifications
Smart notifications are an easy-to-use feature that usually comes with a food safety management system. It alerts employees regarding upcoming safety tasks and whenever they are scheduled, like restocking supplies, regular cleaning, maintenance, and so on.
3. Step-by-step Instructions
Food safety management software provides step-by-step instructions for training employees with respect to food handling and safety procedures, and minimizes food-related hazards.
4. Customized Monitoring
Tailored monitor tools, as per your business, allow the team to track and verify critical control points to avoid specific food-safety risks. Such digital aids help the business carefully observe all critical parameters like sanitation, allergen controls, restocking, and temperature. Such checklists that take all necessary parameters into account ensure the timely detection and mitigation of a hazard.
In Conclusion
We saw that food safety hazards are serious risks to public health and the food industry. It is necessary to manage these hazards by conducting assessments, consulting food safety specialists, and leveraging modern technology.
Businesses can reduce risks and achieve high food safety standards by using Effivity's Food Safety Management Software, which simplifies compliance for your foodservice operation using automated workflows and real-time monitoring. This ensures consistent quality with less manual effort.
Visit the Effivity website today to discover how customized solutions to your unique business needs can help you maintain excellence and compliance in food safety.
