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Although food preparation and processing is subject to strict regulation, the harmful after effects of food hazards regularly make media headlines. Identification of these hazards is the first step to quality control. This text examines the effects, types and causes of food hazards and details the preventative measures and quality controls used to control them.

Food Hazards

  • Topics discussed include:

    • Harmful effects of food hazards
    • Types of food hazards
    • Physical
    • Chemical
    • Biological
    • Hazard analysis
    • Preventative measures
    • Quality control

    The text is complimented throughout with diagrams, illustrations, and activities to better engage pupil interest. Each section concludes with exercises that can be used as class revision, individual study, or assessment exercises.

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