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Food hygiene
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 Mold and Yeast

Mold and yeast are types of fungi. Unlike bacteria and

viruses, once mold and yeast begin to grow they are visible to the

naked eye. Molds spoil food, causing discoloration and an

unpleasant smell and taste.

 Parasites

Parasites are small organisms that live in a host organism

such as cattle, swine or fish and can also cause foodborne illness.

Proper cooking can kill parasites. As Amebiasis (Entamoeba

histolytica infection), Ascariasis (Intestinal roundworm infection),

Toxoplasmosis (Toxoplasma infection)

II. Chemical hazards:

To be nutritious and safe, food must be free not only of

microbiological hazards but also from synthetic and natural

chemical contaminants. Naturally present chemicals, chemicals

produced by cooking, (environmental) contaminants, additives,

cleaning chemicals. Food adulteration and the use of pesticides,

hormones, antibiotics and other man-made chemicals.

III. Physical hazards : foreign objects can get into food , e.g.

bone, rock, metal from:

 Air

 Dust

 People

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