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 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