Question

Difference b/w chemical.Hazard boilogical.Hazard and physical hazard

Answer 1

Explanation:

Biological, chemical and physical hazards assessed with HACCP. ... A general definition of a hazard as related to food safety is conditions or contaminants that can cause illness or injury. Biological hazards include microorganisms such as bacteria, viruses, yeasts, molds and parasites.

Answer 2

Answer:

HOPE IT HELPS

A Hazard Analysis and Critical Control Points (HACCP) plan includes many components and is based on seven principles. The first step is to conduct a hazard analysis. This becomes a critical step as it then serves as the basis for the rest of the plan. Hazards are identified as part of the hazard analysis and then evaluated on their likelihood to occur and the severity at which it could cause illness or injury.

All hazards are assessed and categorized into three groups: biological, chemical and physical hazards. A general definition of a hazard as related to food safety is conditions or contaminants that can cause illness or injury.

Biological hazards include microorganisms such as bacteria, viruses, yeasts, molds and parasites. Some of these are pathogens or may produce toxins. A pathogenic microorganism causes disease and can vary in the degree of severity. Examples of biological hazards include Salmonella, E. coli and Clostridium botulinum.

Chemical hazards vary in the aspect of production they are related to. Some potential chemical hazards could be prior to a processor receiving product, such as the improper use of pesticides or antimicrobial residues. Others could be chemicals used on processing equipment such as oils used on equipment or sanitizers. Furthermore, other potential chemical hazards may include substances that are safe or used in processing at certain levels but can cause illness or injury if consumed at too high of a concentration, such as sodium nitrite or antimicrobial solutions used in intervention steps.