"

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 and assess the types of physical, chemical, and allergen hazards and the prevention of each
  • Illustrate the manager’s role in preventing intentional contamination by using the FDA’s ALERT tool
  • Categorize physical and chemical food contaminants
  • Identify all nine major food allergens

License

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