Food Hazards Chart

As a Manager, these are the threats to food safety of which you will need to be aware
©2012 AboveTraining Inc.

Where is it How is the illness What are the When do How long do
Hazard What is it? found? contracted? dangers/symptoms? symptoms appear? symptoms last?
How can it be avoided?

Objects that can cause injury, illness, or choking if eaten, due to the size, shape, or hardness of the object
Any sharp or pointed
Sharp
object that can cause
objects
injury or illness if eaten
Any hard object that can
Hard objects cause injury or illness if
eaten
Any object that can easily
Choking
lodge in the throat if
hazards
eaten
Physical Hazards
Consuming objects
Being aware of possible
such as bones,
Naturally or unnaturally Injury, illness, even Dependant physical hazards and
crustacean shells, Immediately
in foods death on severity preventing them from
fingernails, or
contaminating foods
fragments of
Consuming glass
objects
such as bones;
crustacean shells; fruit Immediately in Being aware of possible
Naturally or unnaturally pits; seeds; packaging; Injury, illness, even most cases, Dependent physical hazards and
in foods fingernails; fragments death though it can on severity preventing them from
of glass, metal, wood, take longer contaminating foods
or plastic; etc. Being aware of possible
Consuming objects Dependant
Naturally or unnaturally Injury, illness, even physical hazards and
such as bones, fruit Immediately on severity
in foods death preventing them from
pits, seeds, or plastic
contaminating foods

Chemical Hazards
Substances with chemical properties that can cause injury or illness when consumed in or with food

NATURALLY OCCURING TOXINS

Harmful toxins that occur naturally in food

Where is it How is the illness What are the When do How long do
Hazard What is it? found? contracted? dangers/symptoms? symptoms appear? symptoms last?
How can it be avoided?

Illnesses range
Toxins that occur Consuming toxic from relatively mild 6 hours - 2 days
Mushroom Some species of Ordering food through an
naturally in some mushrooms, whether to quite (6-15 hours 6 to 8 days
toxins mushrooms approved provider
mushrooms raw or cooked serious--even fatal average)

Fool's Parsley; rhubarb

leaves; seeds and/or
leaves of some fruit trees, Ordering through an
including apples, Illnesses range approved provider;
Toxins that occur
cherries, and apricots; Consuming toxic plant from relatively mild 2 weeks - preparing food properly;
Plant toxins naturally in various parts Varies
vines and leaves of material to quite 2 years preventing plants that
of some plants
tomato and potato serious--even fatal contain these toxins from
plants; raw or contaminating foods
undercooked kidney
beans; etc.
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Where is it How is the illness What are the When do How long do
Hazard What is it? found? contracted? dangers/symptoms? symptoms appear? symptoms last?
How can it be avoided?

FISH TOXINS
Toxins commonly contained in fish that can cause serious illness
Some fish, cheeses, and
Toxin that forms when an
other foods that have Eating food
enzyme produced by certain Scombroid Immediately or 3 hours - Practicing proper time
Scombrotoxin spoiled (most commonly fish containing high levels
bacteria reacts with a poisoning up to 30 minutes several days and temperature control
of the family Scombridae,
chemical commonly found of scombrotoxin
which includes mackerels,
in some fish and other foods
tunas, and bonitos)
2 hours
Tropical reef-fish that live
Consuming (gastrointestinal
Toxin produced by in waters where the algae Ciguatera Ordering food through an
Ciguatoxin toxin-contaminated effects) - 6 hours A few days
certain algae grow, including groupers, poisoning approved provider
tropical reef-fish (neurological
barracudas, and snappers
effects)

Consuming Various symptoms

Toxin produced naturally
including 20 minutes - Ordering food through an
Tetrodotoxin by puffer fish as a Puffer fish organs toxin-contaminated Immediately
respiratory failure 8 hours approved provider
defense mechanism puffer fish
and death

SHELLFISH TOXINS
Toxins that are passed on to shellfish through toxin-producing algae
Paralytic Shellfish
Poisoning (PSP):
Consuming numbness, tingling,
Toxin produced by some Immediately or Ordering food through an
dizziness, headache, 2 days -
Saxitoxin Shellfish toxin-infected gastrointestinal up to several
algae 2 weeks approved provider
shellfish distress (nausea, hours
vomiting, diarrhea),
paralysis, and death

Neurotoxic Shellfish
Poisoning (NSP):
gastrointestinal
Consuming distress, sensory
Immediately or
Toxin produced by some changes such as Ordering food through an
Brevetoxin Shellfish toxin-infected dizziness, headache, up to several 1-3 days
algae approved provider
shellfish numbness, tingling, hours
and a reversal in
sensing hot and cold
temperatures

Amnesic Shellfish
Poisoning (ASP): Gastrointestinal 48 hours; loss
neurological effects distress within
Consuming such as memory loss, of short-term
Toxin produced by some 24 hours, Ordering food through an
Domoic acid Shellfish toxin-infected confusion, and memory can
algae neurological approved provider
shellfish disorientation; be
gastrointestinal symptoms within permanent
distress, seizures, 48 hours
coma, and death
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Where is it How is the illness What are the When do How long do
Hazard What is it? found? contracted? dangers/symptoms? symptoms appear? symptoms last?
How can it be avoided?

Diarrhetic Shellfish
Toxin produced by some Consuming Poisoning (DSP): 30 minutes - Ordering food through an
Okadaic acid Shellfish toxin-infected minor A few days
algae a few hours approved provider
shellfish gastrointestinal
symptoms

ENVIRONMENTAL CONTAMINANTS
Harmful chemicals that
contaminate food during
the growth and Foods grown in polluted
production of the food's environments or treated
Consuming foods that Poisoning or Dependent upon Ordering food through an
Environmental ingredients, including with unapproved or
contaminants pesticides, fungicides, contain environmental cancer exposure and age approved provider
potentially harmful contaminants
insecticides, fertilizers, chemicals
antibiotics, growth
hormones, and various
land and water pollutants

TOXIC METALS
Metals that can cause illness if consumed

Mercury poisoning, Not eating too much fish

Regularly eating fish
A toxic metal that is skin disorders, of varieties that typically
Mercury Fish that contain high
often found in fish impaired senses, contain high levels of
levels of mercury
and birth defects mercury

Micronutrient that can

Consuming excessive Liver problems and Using proper cookware
Copper become toxic in Cookware
amounts of copper death
excessive amounts
Dependent upon
exposure and age

Effects vary widely

based on the level
Crystal drinking vessels, Consuming food and duration of
Metal frequently found in exposure, but can Using proper cookware
Lead china, ceramics, paint, contaminated with
food facilities range from
and pewter vessels lead
abdominal pain
and headache to
seizures, coma, and
death
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Where is it How is the illness What are the When do How long do
Hazard What is it? found? contracted? dangers/symptoms? symptoms appear? symptoms last?
How can it be avoided?

PRESERVATIVES AND FOOD ADDITIVES

Chemicals intentionally added to food in order to modify the food’s natural shelf-life, flavor, color, nutritional value, or other properties; safe in small doses, unless hypersensitive to them

Consuming an
Preservative added to excessive amount of
Alcoholic beverages, food treated with Ordering food through an
food in order to increase
Sulfiting 15-30 approved provider;
its shelf-life and limit imported seafood, and sulfiting agents, Allergic reaction Within 5 minutes
agents minutes checking ingredients on
fungal growth and other processed foods especially if
hypersensitive to food labels
spoilage
them

Methemoglobi-
Consuming an nemia, which
Preservative added to
excessive amount of causes respiratory, Ordering food through an
food in order to increase
foods treated with cardiologic, Dependent upon approved provider;
Nitrates its shelf-life and limit Cured meats
nitrates, especially if circulatory, and exposure and age checking ingredients on
fungal growth and
hypersensitive to neurological food labels
spoilage
them problems, and
possibly cancer

CLEANING AND MAINTENANCE SUPPLIES

Chemicals used for
Cleaning and cleaning or maintenance Ingesting foods Avoiding
In the food service Illness, injury, or Dependent upon
maintenance including cleaners, contaminated with cross-contamination
establishment death exposure and age
supplies sanitizers, machine these chemicals
lubricants, paints, etc.
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Where is it How is the illness What are the When do How long do
Hazard What is it? found? contracted? dangers/symptoms? symptoms appear? symptoms last?
How can it be avoided?

BIOLOGICAL HAZARDS
Microscopic organisms that cause foodborne illness (aka " foodborne pathogens")

BACTERIA
Tiny, single-celled microorganisms that are almost everywhere around us all the time
Salmonellosis,
A class of bacteria which causes
naturally present in the Consuming foods diarrhea, abdominal Properly cooking food and
Salmonella intestinal tracts and feces Poultry contaminated with cramps, and fever; 6 hours - 2 days 4-7 days avoiding any
of animals, particularly salmonella salmonella typhi, cross-contamination
poultry which causes
typhoid fever

E. coli poisoning,
which includes
A class of bacteria abdominal cramps,
naturally present in the Consuming foods vomiting, and mild Properly cooking food and
Escherichia coli
intestinal tracts and feces Beef, milk, and produce contaminated with fever; severe diarrhea 1-8 days 5-10 days avoiding any
(e. coli)
of animals, particularly E. coli (usually bloody); and cross-contamination
cattle Hemolytic Uremic
Syndrome (HUS), a
kidney defect

Shigellosis, which
Food contaminated with Consuming foods includes diarrhea Properly cooking food and
Potent pathogen present (containing blood, 1 day -
Shigella shigella-infected human contaminated with 4-7 days avoiding any
in human feces mucus, or pus), 1 week
feces shigella stomach cramping,
cross-contamination
and vomiting

Campylobacteriosis,
A strain of bacteria which includes fever,
naturally found in the cramps, diarrhea, and
Food contaminated with Consuming foods Properly cooking food and
in severe cases
Campylobacter intestinal tracts of campylobacter-infected contaminated with 2-5 days 2-10 days avoiding any
urinary tract
animals, especially animal feces campylobacter infections, meningitis, cross-contamination
poultry or Guillain-Barre
Syndrome

Raw meat and meat 9 hours -

products, soft cheeses, Listeriosis, which 2 days for
Listeria Consuming foods Properly cooking food and
deli meats, hot dogs, causes septicemia, gastrointestinal
monocytogenes A bacterial pathogen contaminated with meningitis, and Varies avoiding any
sausages, deli salads, and symptoms; 2-6
listeria miscarriage cross-contamination
melons, particularly weeks for
cantaloupe invasive disease
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Where is it How is the illness What are the When do How long do
Hazard What is it? found? contracted? dangers/symptoms? symptoms appear? symptoms last?
How can it be avoided?

BACTERIA CONT.
Tiny, single-celled microorganisms that are almost everywhere around us all the time
Vibrio
A genus of bacteria Properly cooking food and
Seafood, especially raw Eating vibrio-infected gastroenteritis or, in
Vibrio commonly found in salt 4 hours - 4 days 2-5 days avoiding any
or undercooked seafood severe cases,
water cross-contamination
cholera

A species of bacteria that Yersiniosis, which 1-2 days on Properly cook food and
Yersinia is naturally found in the Pork and pork products, Eating includes abdominal
1-2 days average; up avoid any
enterocolitica intestinal tract of animals, especially chitterlings yersinia-infected meat pain, fever, and to 3 weeks cross-contamination
especially pigs bloody diarrhea

A pathogen that creates Consuming foods that Properly cooking food and
Clostridium a harmful toxin in foods Meats, meat products, contain high amounts Severe abdominal 1 day -
8-22 hours avoiding any
perfringens not held at safe and gravies of Clostridium pain and diarrhea 2 weeks cross-contamination
temperatures perfringens

Foods that provide a
low-oxygen environment,
Bacteria commonly found such as damaged or
Clostridium
in water and soil that improperly packaged
botulinum
produces neurotoxins foods (often indicated by
bulging cans)
Botulism, which
includes nausea,
vomiting, weakness,
Consuming foods double vision,
Discarding bulging or
12 hours - 3 days Varies
infected with botulism difficulty in speaking dented canned food;
neurotoxins and swallowing, and, properly cooking food
if left untreated,
death

A type of bacteria,
existing in 30-50% of Egg, tuna, chicken, Nausea, vomiting Properly caring for
Staphylococcus Consuming foods
aureus (staph) human noses, that macaroni salads, and deli or retching, and 1-6 hours 1-2 days wounds; practicing proper
infected with staph
produces a heat-resistant meats abdominal cramps hygiene
toxin

Vomiting illness,
including nausea
30 minutes -
A class of bacteria Eating foods and vomiting;
6 hours for
Bacillus capable of surviving Cooked meat products, diarrheal illness, Ordering food through an
contaminated with vomiting illness; 1-2 days
cereus harsh conditions and vegetables, and milk including watery approved provider
Bacillus cereus 6-15 hours for
commonly found in the diarrhea,
diarrheal illness
soil abdominal pain,
and nausea
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Where is it How is the illness What are the When do How long do
Hazard What is it? found? contracted? dangers/symptoms? symptoms appear? symptoms last?
How can it be avoided?

VIRUSES
Microscopic structures containing genetic material that replicate inside the cells of a living host organism

A virus that travels from Fatigue, fever, 2 weeks -

Food contaminated with Eating food Practicing proper hygiene
Hepatitis A person to person, usually nausea, abdominal 2 months 2 weeks -
HAV-infected human contaminated with habits like washing hands
(HAV ) using food or water as a pain, diarrhea, and (1 month 3 months
feces HAV and wearing gloves
vector jaundice average)

A highly-contagious Food contaminated with Eating food Nausea, abdominal Practicing proper hygiene
Norovirus Norovirus-infected contaminated with pain, vomiting, and 12 hours - 12 hours - habits like washing hands
virus 2 days 3 days
human feces Norovirus diarrhea and wearing gloves

Food contaminated with Eating food Nausea, abdominal Practicing proper hygiene
A highly-contagious pain, vomiting, severe
Rotavirus Rotavirus-infected human contaminated with 2 days 3-8 days habits like washing hands
virus diarrhea, and, if left
feces Rotavirus untreated, death
and wearing gloves

PARASITES
Organisms that have adapted to living inside a host body, and can cause illness; they often spread through food or water
Anisakiasis, including Until the
A type of roundworm, nausea and worms are
commonly known as the Eating abdominal pain, and removed, either
Anisakis Raw or undercooked A few hours - Ordering food through an
herring worm, that enters Anisakis-infected in some cases, surgically or
simplex seafood coughing up worms;
more than a naturally; approved provider
human hosts through the foods week
surgery may be usually resolves
consumption of food required to remove naturally in a
the worms few weeks

Giardiasis which
Unfiltered, untreated water
includes gradual,
from wells, streams, and
sustained weight loss,
Microscopic parasite that other sources; seafood
Drinking or ingesting diarrhea, cramps, and Avoiding untreated water;
Giardia harvested from
is transmitted via the greasy, floating stool; 1-2 weeks 2-6 weeks
contaminated water; or Giardia-infected water practicing proper hygiene
fecal-oral route fruits or vegetables that with children,
Giardiasis can stunt
were washed in
growth and physical
contaminated water
development
Cryptosporidiosis (or
A parasite similar to crypto), which includes
Ingesting 3-4 days on
Cryptosporidium Giardia that is often found Water contaminated with watery diarrhea, Avoiding untreated water;
in water contaminated
cryptosporidium- 2-10 days average; up
(crypto) fecal matter dehydration, nausea, practicing proper hygiene
with fecal matter infected water vomiting, fever, and to 2 weeks
weight loss

Parasite transmitted to Up to several

Toxoplasmosis, which
Cats, rodents, and Eating food infected weeks, Avoiding contamination
Toxoplasma humans through food, causes flu-like
depending
often due to undercooked meat and with Toxoplasma symptoms, or, in 1 week - 1 month by animals and pests;
gondii severe cases, eye
upon the
contamination by cats or meat products gondii health of the properly cooking food
rodents damage and death infected person
 Food Hazards Chart StateFoodSafety TM
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Where is it How is the illness What are the When do How long do
Hazard What is it? found? contracted? dangers/symptoms? symptoms appear? symptoms last?
How can it be avoided?

FUNGI
Organisms that often play a role in spoiling foods (though some varieties are edible)
Nausea and
vomiting; allergic
Types of fungi that often
Cured meats like ham, Consuming food reactions in those Dependent upon amount Practicing proper time
cause spoilage; some
Molds salami, and bacon; jams contaminated with who are allergic; eaten, presence of mycotoxins, and temperature control;
varieties also create
and jellies mold If allergic mycotoxins can allergies, and other factors discarding moldy food
harmful mycotoxins
cause much more
severe symptoms

Types of fungi often used Carbohydrate-rich items Nausea and

Dependent upon amount Practicing proper time
in the creation of foods, Consuming foods with vomiting; allergic
Yeasts that are completely or eaten, allergies, and other and temperature control;
but that can also cause high levels of yeast reactions in those
partially liquid factors discarding spoiled food
spoilage who are allergic

FOOD ALLERGENS
Biological trait that causes immune systems to react negatively with certain proteins in food

Various symptoms
A variety of foods, ranging from
especially milk, eggs, fish mildly annoying to
Biological trait that Consuming allergenic Immediately or Knowing common
Food
and shellfish, wheat, soy fatal, including
causes immune systems foods when up to a few allergenic foods and
and soy products, Varies
allergens to react negatively with hypersensitive to swelling and
peanuts, and tree nuts hours avoiding cross-contact
certain proteins in food them irritation, difficulty
like almonds, pecans, and breathy, itchy
walnuts sensation, or hives

SOURCES
www.biosignlabs.com
www.cdc.gov
www.doh.wa.gov
www.drcordas.com
www. fda.gov
www.whoi.edu