THC2_LESSON1-3

These are chemical hazards used to enhance the flavor and appearance of the food.

• spices and herbs

• food additives

• food preservatives

• natural flavoring

These are risks from foreign substances that are accidentally or purposefully mixed into food.

• building debris

• chemical hazard

• physical hazard

• improper food handling

This happens when a person handling the food obtains an illness or obtains it directly from the contaminated food.

• cross-contamination

•  foodborne

• TDZ exposure  

• poor personal hygiene

It is a biological, chemical, or physical agent that is reasonably likely to cause illness or injury in the absence of its control.

• Risk

• Hazard

• Food safety risk

• Uncertainty

It can occur when hazardous microbes including bacteria, viruses, and parasites come in contact with food and are consumed.

• foodborne illness

• cross contamination

• chemical contaminants

• biological contaminants

These are risks caused by adding hazardous substances like chemicals in food products.

• chemical hazard

• building debris

• physical hazard

• biological hazard

These are used to repel pests and insects in fresh fruits and vegetables.

• food wax

• pesticides

• cleaning chemicals

• food chemicals

It is the smallest of all biological contaminants, dependent on its living hosts to replicate.

• virus

• fungi

• bacteria

• parasites

It is an illness brought on by eating food that has been contaminated with harmful microorganisms.

• cross-contamination

• foodborne illness

• food allergens

• food toxins

It is a combination of the probability and severity of the effects on consumer health if they were to occur and is not managed.

• Hazard

• TDZ

• Risk

• Cross contamination