Biological Hazards & Corresponding Examples

Food businesses like restaurants, cafes, diners, and bars are all hospitable hot spots for biological hazards. When people and food come together, it can be a recipe for disaster if all the proper precautions aren’t taken.

However, awareness of biological food hazards and appropriate training can go a long way toward keeping employees and customers safe. Learn more about biological hazards in food industry businesses below, including ‘What is a biological hazard in food?’

Biological Hazard Examples in Food Service Operations

Biological hazard is a term to describe a biological substance that can pose a threat to the health of living organisms. In most cases, that’s us! The most common biological hazards include fungi, viruses, bacteria, and animal and plant particles. They can result in a variety of uncomfortable and sometimes even severe symptoms, such as diarrhea, stomach pain, nausea, vomiting, fever, and fatigue.

In food service operations, some biological food hazards are more common than others:

Viruses and Bacteria

Viruses and bacteria from food handlers are among the most commonly found biological food hazards in the service industry. Most often, they come from the skin of food handlers. Norovirus and staphylococcus aureus infections are typically more common than most.

Norovirus is a virus resulting in vomiting and diarrhea. It’s highly infectious and can spread easily. Many people experience a range of symptoms, such as non-bloody diarrhea, stomach pain, vomiting, fever, and headaches.

Staphylococcus aureus infection is a bacteria often found in the upper respiratory tract and on the skin. This infection is spread through direct contact with an infected person, often through a contaminated object or inhaling infected droplets. Sick food handlers working with food can pose a significant risk of such viruses and bacteria being spread to other people.

Bacterial Pathogen

Raw ingredients can contribute to biological hazards in the food industry. Bacterial pathogens can be found in many raw ingredients. There are a number of key foodborne pathogens, including E.coli, listeria, cyclospora, and hepatitis A.

Parasites

Parasites are organisms that get their nourishment from living organisms. They can be present in food and water and are transmitted from animals to humans, humans to animals, and humans to humans. They are often transmitted through the consumption of contaminated food and water. Among the most common parasites are Giardia duodenalis, Toxoplasma gondii, and cyclospora cayetanensis.

Cross-Contaminated Ready-to-Eat Food

Cross-contamination of ready-to-eat food is when bacteria are transferred from one food type to another. Often, the bacteria come from raw food. Cross contamination commonly occurs through one food type touching or dripping onto another and indirectly from contaminated hands, equipment, or surfaces.

Which Food Safety Practice Will Help Prevent Biological Hazards?

Despite millions of cases of food poisoning being reported per year, there are plenty of ways to reduce food safety issues related to foodborne pathogens. At the forefront are food handlers who are appropriately trained to prevent public health risks and biological hazards.

• Undertake food handler training courses
• Practice proper handwashing
• Organize foods in refrigerators and freezers
• Practice good personal hygiene
• Use separate tools and utensils to prepare different food types
• Wear gloves when necessary
• Follow manufacturer instructions for the use of sanitizers and cleaning products
• Don’t let sick food handlers prepare food
• Monitor and control food storage conditions

Manage Biological Hazards with Help from TABC Pronto

The more you know about biological hazards in the food industry, the easier it might be for you to avoid them and keep yourself and your customers safe. Enroll in the Texas food handlers card today to learn more about the most common biological hazards, their dangers, and what it takes to provide a safe food handling environment.