Physical hazards don’t normally cause food poisoning but they can cause broken teeth, cuts and choking, and sharp objects like drawing pins can perforate the liver. Even if a physical hazard doesn’t cause serious harm, customers won’t be happy and it could also result in bad publicity which can have disastrous consequences.
Here are few places that physical hazards could come from:
- The building. For example; bits of plaster, flakes of paint or rust, pieces of brick, bits of wood, broken glass or tiles, screw fixings etc.
- Equipment. For example; nuts, bolts, screws and pieces of metal. Also, packaging can be a source of physical hazards such as bits of wood, glass, pieces of string, staples, elastic bands, plastic and cardboard.
- Food handlers are a big source of physical hazards. Think about all the physical hazards that could come from us such as hair, nail varnish, fingernails, buttons, pens or pen lids, jewellery, plasters and chewing gum.
- Products. For example; stones, dirt, bones and egg shell.
- Pests. For example; bodies (like dead flies), droppings, feathers and eggs. Pests are actually a microbiological hazard too as they carry harmful bacteria.
Here are some ways to control physical hazards:
- Keeping the premises clean and well maintained.
- Checking the premises and equipment regularly for faults and defects or even signs of pests.
- Ensuring that repair and building works are not carried out when the premises is preparing or serving food.
- Receiving and unpacking deliveries in designated areas, away from areas when open food is handled.
- Food handlers doing all the right things including wearing protective clothing, tying back long hair, wearing hats and/or hair nets, not wearing jewellery, nail varnish or false nails and, in fact, keeping nails clean and short.
- Using reputable suppliers and agreeing specifications with them.
- Visually inspecting products and raw ingredients.
