Aleksandar
Biological Hazards in food | Biological food hazards | Biological Food Hazards video | Biological hazards meaning | Microbiological Hazards in food |
This video is divided into 4 sub sections –
1. Types
2. Sources
3. factors affecting growth of microbiological hazards.
4. Prevention.
Biological hazards are divided into Macro and Micro biological hazards. They are very important in the case of maintaining food safety.
Microbiological hazards require microscope for observing them.
Sources –
1. Humans
2. Environment
3. Raw food
4. Equipment
Factors –
1. Food
2. Acidity/pH
3. Temperature
4. Time
5. Oxygen
6. Moisture
Prevention –
1. Hygiene
2. Sanitation.
3. SOPs
HACCP principle is another important tool for preventing hazards from entering into the food.
Foodtech Simplified
