Nail varnish falling into food Hazards 1.1 1.2 Biological~ Biological hazards occur when bacteria is spread in foods. A biological hazard could be food poisoning as this would harm the consumer. For example, if cross contamination occurs and raw chicken gets mixed with cooked chicken then the consumer could get salmonella. Another example, is if out of date food is used then the consumer would get food poisoning as bacteria grows on out of date food. Slipping over because of water on the floor Cross contamination Physical~ A physical hazard occurs when something physical is dropped in food. A physical hazard could occur when metal or wood falls into the food. For example, if a nut of bolt falls into the food from a machine. This can harm the consumer by cutting there insides which would therefore make the consumer ill. Another example is if pieces of glass end up in the product. This is a hazard as the glass could cut the consumer. Hair falling in food Not washing your hands before handling food. Therefore spreading bacteria What is a hazard? A hazard is something that could danger the consumer or the people making the food. Nail varnish falling into food Food poisoning from out of date food Chemical~ A chemical hazard occurs when chemical products fall into food. For example, this could be disinfectant spray that has been sprayed around food and ends up getting into the food, causing it to be contaminated. This can harm the customer by making them feel sick as the disinfectant will harm their body. Another example, is if the dishes used to make the products are cleaned with washing up liquid but not rinsed properly. This will still be on the dishes when making the next products and contaminate it, causing the consumer to be ill. Burning yourself Cutting yourself Chemical products contaminating food. Jewellery falling in food How can Hazards be prevented? There are many types of hazards that can occur in the food industry that could affect the consumer when consuming the final product. To prevent these hazard from happening, the industry has seven principles. These are called HACCP and it is to prevent hazards before they happen. The seven principles of HACCP are the key to preventing these hazards. The seven principles include: analysing the hazards, identifying critical control points, establishing prevention measures and chose the correct actions to be taken. Then verify by checking that HACCP is working. An example of using HACCP is to prevent hair getting into food. To prevent this, the food industry can make sure that staff wear hair nets . This would have to happen at the start of the production to ensure that no hair gets into the food.