Page 8 - Comprehensive Food Safety

31.03.2020

Before we go any further, let’s have a look first at what types of food are hazardous, and what
are some of the common hazards that could cause food-borne illness. Then we can look at

what we can do to control these hazards.

FOOD CONTAMINATION HAZARDS &

SPOILAGE

POTENTIALLY HAZARDOUS FOOD

o
“Potentially hazardous food is food that must be kept at certain temperatures (at or below 5 c
o
or above 60 c) to minimise the growth of harmful microbes (bugs) that can be present in the
food or to prevent toxins (poisons) forming in the food.”

EXAMPLES OF FOODS CONSIDERED POTENTIALLY HAZARDOUS:
• raw and cooked meat or foods containing raw or cooked meat, eg a tray of boneless
chicken, casseroles, curries, lasagne and meat pies;

• dairy products or foods containing dairy products, eg yoghurt, custard and dairy-based
desserts;
• raw and cooked seafood (excluding live seafood) or foods containing seafood, eg filleted
fish, seafood chowder;
• processed fruits and vegetables, eg salads and unpasteurised juices;
• cooked rice and pasta, eg pasta salads;

• processed foods containing eggs, beans, nuts or other protein-rich food, eg quiche and
soya bean products;
• foods that contain any of the above foods, eg sandwiches and wraps.

HAZARDS THAT COULD CAUSE FOOD-BORNE ILLNESS

Hazards that may contribute to food-borne illness or food spoilage can be either biological,
chemical or physical.

7
Industry Training Solutions Ltd, Level 1, 515 Main St, Palmerston North 4410 0800 464 487