11 Chapter 3: Physical and Chemical Hazards

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.