CAS EC 101 Lecture Notes - Lecture 2: Hazard Analysis And Critical Control Points, Food Contaminant, Ge Honda Hf120

• School: Boston University
• Department: Economics
• Course: CAS EC 101
• Professor: Michael Manove

Document Summary

Explain the differences between biological, chemical and physical contamination. Biological contaminants: several microorganisms, primarily bacteria, parasites, viruses and fungi, can cause biologically based food-borne illness: bacteria (pathogenic bacteria) is dangerous and can cause serious illness. They are able to reproduce by binary fission and one can make a colony of upto 72 billion bacteria within 12 hours. Chemical contaminants: contamination of foods by a variety of chemicals is a very real and serious danger, chemical contamination is usually inadvertent and invisible, making it extremely difficult to detect. The only way to avoid such hazards is for everyone working in a food service operation to follow proper procedures when handling foods or chemicals: residual chemicals, food service chemicals, toxic metals. Physical contaminants: include foreign objects that find their way into foods by mistake: metal shavings, pieces of glass, hair and dirt. Explain what you can do to alter these conditions.