There are three major hazards that may be introduced into the food supply any time during harvesting, processing, transporting, preparing, storing and serving food. These hazards may be microbiological, chemical or physical. Microbiological Hazards Microbiological hazard occurs when food becomes contaminated by microorganisms found in the air, food, water, soil, animals and the human body.
Many microorganisms are helpful and necessary for life itself.
However, given the right conditions, some microorganisms may cause a foodborne illness. Microorganisms commonly associated with foodborne illnesses include bacteria, viruses and parasites. Chemical Hazards Chemical hazards can occur at any point during harvesting, storage, preparation and service. When toxic chemicals used for pest control or for cleaning and sanitizing food contact surfaces and food preparation equipment come into contact with food, the food may be contaminated by those chemicals. Toxic metals such as copper, brass, cadmium, lead and zinc can be a source of chemical contamination.