Biological Hazard
A biological hazard in food safety refers to harmful microorganisms or their toxins that can contaminate food and cause foodborne illness. Biological hazards include bacteria, viruses, parasites, and fungi, and they are the most common cause of foodborne illness outbreaks.
Exam Tip
Biological hazards = MOST COMMON cause of foodborne illness. FAT TOM = Food, Acidity, Temperature, Time, Oxygen, Moisture. Bacteria are most common biological hazard. Norovirus is #1 cause of foodborne illness outbreaks. Know the difference between biological, chemical, and physical hazards.
What Is a Biological Hazard?
Biological hazards are living organisms or their by-products that can cause illness when consumed through contaminated food. Of the three types of food safety hazards (biological, chemical, physical), biological hazards are the most common cause of foodborne illness and the primary focus of food safety management programs.
Types of Biological Hazards
| Type | Examples | Common Transmission |
|---|---|---|
| Bacteria | Salmonella, E. coli, Listeria, Clostridium botulinum, Staphylococcus aureus | Undercooked food, contaminated surfaces, improper holding temperatures |
| Viruses | Norovirus, Hepatitis A, Rotavirus | Infected food handlers, contaminated water, ready-to-eat foods |
| Parasites | Trichinella, Anisakis, Giardia, Cryptosporidium | Undercooked meat/fish, contaminated water |
| Fungi | Molds, yeasts, mushroom toxins | Improper storage, contaminated grains |
Bacteria: The Most Common Biological Hazard
| Condition | Bacteria Need to Grow (FAT TOM) |
|---|---|
| F - Food | Nutrients (especially protein) |
| A - Acidity | pH between 4.6 and 7.5 |
| T - Temperature | Between 41°F and 135°F (Danger Zone) |
| T - Time | More than 4 hours in Danger Zone |
| O - Oxygen | Most need oxygen; some are anaerobic |
| M - Moisture | Water activity above 0.85 |
Preventing Biological Hazards
| Control Method | How It Works |
|---|---|
| Proper cooking | Heat destroys most bacteria and parasites |
| Temperature control | Keep food out of the Temperature Danger Zone |
| Personal hygiene | Handwashing prevents virus and bacteria transfer |
| Approved suppliers | Source food from safe, inspected facilities |
| Cleaning and sanitizing | Removes and destroys microorganisms from surfaces |
| Preventing cross-contamination | Keep raw and ready-to-eat foods separate |
Biological vs. Chemical vs. Physical Hazards
| Feature | Biological | Chemical | Physical |
|---|---|---|---|
| What it is | Living organisms | Toxic substances | Foreign objects |
| Examples | Bacteria, viruses | Cleaners, pesticides | Glass, metal, bones |
| Most common? | Yes | Less common | Least common |
| Prevention | Cooking, hygiene, temp control | Proper storage, labeling | Visual inspection, equipment maintenance |
Exam Alert
Biological hazards are the MOST COMMON cause of foodborne illness. Know FAT TOM (conditions bacteria need to grow). Understand the difference between biological, chemical, and physical hazards. Bacteria are the most common biological hazard, and viruses (especially Norovirus) are the leading cause of foodborne illness outbreaks.
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Related Terms
Chemical Hazard
A chemical hazard in food safety is any toxic chemical substance that can contaminate food and cause illness or injury when consumed. Chemical hazards include cleaning products, pesticides, food additives, allergens, and toxic metals, and they represent one of the three main categories of food safety hazards in the HACCP system.
Physical Hazard
A physical hazard in food safety is any foreign object that can contaminate food and cause injury or illness when consumed. Physical hazards include glass fragments, metal shavings, bones, stones, wood splinters, and personal items like jewelry or bandages.
Big Six Pathogens
The Big Six pathogens are six highly infectious microorganisms identified by the FDA Food Code that require food workers to be excluded from or restricted in food service operations when diagnosed: Norovirus, Hepatitis A, Salmonella Typhi, Shigella spp., Shiga toxin-producing E. coli (STEC), and non-typhoidal Salmonella.
Temperature Danger Zone
The Temperature Danger Zone is the temperature range between 41°F and 135°F (5°C to 57°C) in which foodborne bacteria grow most rapidly, potentially doubling in number every 20 minutes. TCS foods must be kept out of this range to prevent foodborne illness.
Cross-Contamination
Cross-contamination is the transfer of harmful microorganisms (bacteria, viruses, parasites) from one food, surface, or person to another, typically from raw food to ready-to-eat food. It is one of the leading causes of foodborne illness and a major focus of the ServSafe Manager exam.
HACCP (Hazard Analysis Critical Control Points)
HACCP is a systematic, science-based food safety management system that identifies, evaluates, and controls biological, chemical, and physical hazards throughout the food production process. It is built on seven core principles and is a key topic on the ServSafe Manager exam.
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