"

11 Chapter 3: Physical and Chemical Hazards

Chapter 3 Physical and Chemical Hazards

image

Chart idea

https://inspection.canada.ca/en/food-safety-industry/toolkit-food-businesses/categories-hazards

 

Learning Objectives

After this chapter, students will be able to:

  • Explain the characteristics of physical, chemical, and allergen hazards in food and evaluate effective prevention and control measures for each type.
  • Demonstrate how managers apply the FDA’s ALERT tool to analyze vulnerabilities and implement strategies to prevent intentional food contamination.
  • Classify and distinguish between types of physical and chemical food contaminants based on their sources and potential impact on food safety.
  • List and describe the nine major food allergens recognized by the FDA, including common sources and potential reactions.

License

Food Safety and Sanitation Copyright © by Emily Frank. All Rights Reserved.