Identify common physical hazards associated with foodborne illness and
the means to prevent them.
Physical hazards are defined as foreign objects that are accidentally
introduced into food, or when naturally occurring objects, such as bones
in fish or meat, are present and can pose a threat. Examples of common
physical contaminants include: metal shavings from cans, metal
particles from rusty equipment, staples from cartons, glass from broken
light bulbs, fingernails, hair, bandages, dirt, and bones.
To prevent the introducation of these hazards, follow good storage
practices. Also, closely inspect the food you receive to be certain
that it does not contain any foreign objects.
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