Hazards in Food

The Canadian Food Inspection Agency (CFIA) defines a hazard as a condition or circumstance having the potential to cause harm. Food processors should create controls to reduce, prevent or eliminate hazards in foods. A potential hazard that presents a severe public health risk (ex: injury caused by ingestion of metal fragments), even at an extremely low rate of occurrence, should be identified.
 

Hazards Categories

Characterization of hazards is important in developing food safety programs. The World Health Organization (WHO) defines hazards as: biological, chemical or physical agents that may be present in foods. This definition of hazard has been used in the development of Hazard Analysis Critical Control Point (HACCP) plans and other regulations and policies. 

 

Biological Hazards

Biological hazards refer to the micro-organisms that can cause a risk of food-borne illness if they reach a sufficient number of cells or when food is contaminated with them. Microbial pathogens are the most common biological hazards and include: 

  • pathogenic bacteria
  • parasites
  • viruses

Chemical Hazards

Chemical hazards are risks to food safety caused by contamination of food by chemical substances and include:

  • allergens
  • antibiotic residues
  • chemical preservatives
  • cleaners and sanitizers
  • detergents
  • food additives
  • lubricants
  • pesticides
  • toxic metals: lead and mercury

Physical Hazards

Physical hazards are unintentional contamination of food products with physical objects (mainly occurs during harvesting, processing, handling, distribution and storage) and include: 

  • glass
  • wood
  • plastic
  • stones
  • metal
  • bones                
For more information, email the Food Safety and Inspection Branch or call 204-795-8418 in Winnipeg.