How is a hazard defined in food safety?

In the context of food safety, a hazard is defined as a property that may cause consumer risk. This definition encompasses a wide variety of potential sources of danger associated with food, including biological, chemical, and physical hazards. Recognizing hazards is a crucial first step in assessing the safety of food products, as they can lead to foodborne illnesses or injuries if not properly managed.

By identifying particular properties or factors that can pose risks—such as harmful bacteria, allergens, or foreign objects—food safety protocols can be established to mitigate these risks effectively, ensuring the safety and wellbeing of consumers. This proactive approach to identifying potential hazards helps organizations to implement control measures, such as proper cooking and storage techniques, to reduce the likelihood of harm.

This definition clearly distinguishes hazards from other concepts related to food safety such as preventive measures or the roles of trained employees, which focus on actions taken to ensure safety, rather than identifying risks directly.