11 Chapter 3: Physical and Chemical Hazards
Chapter 3 Physical and Chemical Hazards

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.