Food safety hazards

Four main groups of hazards are associated with food safety:

• Microbiological, such as bacteria, viruses and moulds
• Physical, such as glass, plastic, hair and skin
• Chemical, such as pesticides and cleaning materials
• Allergenic, such as peanuts, shellfish, eggs and milk

Food safety regulations require:

• Identification of where any food safety hazards might exist
• Implementation of effective controls to prevent them from causing harm.