A Guide to Food Hazards and Your Business

What sort of hazards are there?

There are essentially three categories of food hazard: microbiological, chemical or physical.

Microbiological

• Could harmful bacterial be present in or on the food (eg raw meat)?
• Could foods, particularly ready-to-eat foods, become contaminated?
• Could harmful bacterial grow to dangerous levels in the food?
• Could harmful bacteria survive a process, like cooking, meant to destroy them?

Chemical

• Could toxic chemicals (eg cleaning chemicals) get into the food?

Physical

• Could dangerous glass shards or pests get into the food?

For further information please e-mail us at regulatory@fareham.gov.uk or contact Environmental Health on 01329 236100.

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