Common Food Safety Hazards

Get to know common food safety hazards.

The three types of food safety hazards are biological, chemical (including radiological), and physical.

A food safety hazard is any biological, chemical, or physical agent in that has the potential to cause illness or injury to consumers.

Examples:

• Biological hazards (Microorganisms): Bacteria (Salmonella, E. coli, Listeria), viruses (Norovirus, Hepatitis A), yeasts, molds, and parasites

• Chemical hazards: Pesticides, cleaning agents, toxins (mycotoxins, scombroid), heavy metals, food additives, and allergens (wheat, peanuts, milk, soy, tree nuts, fish, crustacean shellfish, sesame, eggs)

• Physical hazards: Foreign objects that cause choking or injury, such as glass fragments, metal shavings, hard plastic shards, rocks, staples, jewelry, wood, or bone fragments

Test your Knowledge

Is it a biological, chemical, or physical hazard? Learn common food safety hazards as you identify hazard types.

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