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.
Exam Tip
Physical hazards = foreign objects in food (glass, metal, bones, hair, jewelry). LEAST common hazard type but most immediately noticeable. Prevention: shatterproof lights, equipment maintenance, hair restraints, no jewelry, cover wounds with bandage AND glove. Inspect deliveries for foreign objects.
What Is a Physical Hazard?
Physical hazards are tangible foreign objects that accidentally end up in food, posing a risk of injury (choking, cuts, broken teeth, internal injury) to the consumer. While less common than biological hazards, physical hazards are immediately noticeable and can cause serious injury.
Common Physical Hazards
| Source | Examples |
|---|---|
| Building materials | Glass from light fixtures, ceiling tiles, paint chips |
| Equipment | Metal shavings, broken blade pieces, loose screws or bolts |
| Food itself | Bones, fruit pits, shells, stems |
| Environment | Stones, dirt, wood splinters |
| Employees | Hair, fingernails, bandages, jewelry, buttons |
| Packaging | Staples, plastic, cardboard, twist ties |
| Pests | Insect parts, rodent droppings |
Preventing Physical Hazards
| Prevention Method | Description |
|---|---|
| Inspect food upon delivery | Check for foreign objects, damaged packaging |
| Use shatterproof lights | Install protective covers on light fixtures in food areas |
| Maintain equipment | Regular maintenance, inspect for loose parts |
| Hair restraints | Wear hair nets, beard nets, and hats |
| No jewelry policy | Remove watches, rings (except plain band), bracelets |
| Bandage protocol | Cover wounds with bandage AND glove |
| Can opener maintenance | Replace dull blades that leave metal shavings |
| Strain/sift ingredients | Check flour, sugar, and dry goods for foreign objects |
Physical Hazards vs. Other Hazard Types
| Feature | Physical | Biological | Chemical |
|---|---|---|---|
| What it is | Foreign objects | Microorganisms | Toxic substances |
| Most common? | Least common | Most common | Less common |
| Injury type | Cuts, choking, broken teeth | Illness (infection/intoxication) | Illness (poisoning) |
| Detection | Usually visible | Usually invisible | Usually invisible |
| Prevention | Inspection, maintenance | Cooking, hygiene | Proper storage, labeling |
Exam Alert
Physical hazards are the LEAST common of the three hazard types but are often immediately noticeable. Key prevention: inspect deliveries, use shatterproof light covers, maintain equipment, enforce hair restraints and jewelry policies, and cover wounds with bandages AND gloves. Metal detectors and magnets can be used in food processing.
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Related Terms
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.
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.
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.
Food Safety Management System
A food safety management system is a comprehensive program of policies, procedures, and practices designed to prevent foodborne illness in a food service establishment. It combines active managerial control, HACCP principles, standard operating procedures (SOPs), and employee training to systematically control food safety risks.
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