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Chapter 4 of this Manual is intended to provide inspectors with information on the various types of hazards as they relate to food safety.
A food safety hazard refers to any agent with the potential to cause adverse health consequences for consumers. Food safety hazards occur when food is exposed to hazardous agents which result in contamination of that food. Food hazards may be biological, chemical, physical, allergenic, nutritional and/or biotechnology-related.
Hazards may be introduced into the food supply any time during harvesting, formulation and processing, packaging and labelling, transportation, storage, preparation, and serving.
For more information on Food Hazards, see the Reference Database for Hazard Identification (This document is intended for internal use.
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