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HLT 555 Module 7 DQ 1
Biological hazards include bacteria, parasites, fungi and viruses. They can develop in poorly handled food or through contamination from an outside source. Ensure that all your produce has been purchased from an approved supplier. Ask you supplier for evidence of external auditing such as BRC or SALSA. In all cases of suspected contaminated food, dispose of it immediately.
Chemical hazards are harmful substances such as pesticides or machine oils. These hazards are present at every stage of food handling. Minimise risk by inspecting the food upon the delivery to ensure the goods coming in are fit for consumption – record deliveries in to your premises and mark any issues on the document. Always ensure that all foods are handled and stored correctly. Ensure that you have separate storage for the chemicals used in your operation.
Physical hazards are objects which contaminate your foods such as pieces of glass or metal, toothpicks, jewelry or hair. Care should be taken during the preparation process in order to reduce the risk of contamination. Ensuring that all foods are covered in storage will help prevent physical contamination from occurring.
 
HLT 555 Module 7 DQ 1
Describe the categories of hazards that may be present in foods and suggest methods for their
control and prevention.