.

TOPIC 3
 In physical hazards, a foreign
object that causes injury or harm is
easily identified and has the most
obvious evidence when the consumer
registers complaint. Serious cases
could result in filling legal suits.
Unfortunately, in severe situations,
physical hazards such as choking or
internal punctures can even cause
death, in which financial obligations by
the party found guilty would be
tremendous.
ADD A FOOTER 2
 The National
Restaurant
Association (USA)
defines a physical
hazards simply +“as
the danger posed by
the presence of
particles or items.
ADD A FOOTER 3
 Hard or sharp objects
are potential physical
hazards and can cause the
presence of physical
hazards in food can trigger a
food recall, affecting the
brand name of your
company and product.
ADD A FOOTER 4
 Factors that cause potential
risk to consumers in food
products include:

• Size
• Type of consumer
• Type of product
• Physical characteristics
ADD A FOOTER 5
1. Glass
2. Metal
3. Plastics
4. Stones
5. Wood
6. Natural components of food
6
 There are many ways food processors can prevent physical hazards in food products.

Assess every step of your operation for potential sources of contamination:

1.Inspect raw materials and food ingredients for field contaminants, such as
stones in cereals that were not found during receiving.

2. Handle food according to Good Manufacturing Practices (GMPs).

3. Eliminate potential sources of physical hazards in processing and storage areas.

4. Install an effective detection and elimination system for physical hazards.

5. Establish an effective maintenance program for the equipment in your facility

toADDavoid
A FOOTER
sources of physical hazards such as foreign materials that can come from 7
worn out equipment.
1. Magnets can be used to attract and remove metal from products.

2. Metal detectors can detect metal in food and should be set up to reject
products if metal is detected. Equipment should be properly maintained to
ensure it is always accurate and doesn’t produce false. X-Ray machines can
be used to identify hazards such as stones, bones and hard plastics, as well
as metal.

3. Food radar systems transmit low-power microwaves through food

products to identify foreign bodies such as metals, plastics, bones or kernels
in food.
ADD A FOOTER 8
Choking may be caused by the food itself, depending on the texture, size of the bolus, and shape.

Preventive measures for choking are:

•Examination of the food for any foreign material upon delivery. Look for
broken seals, tampering and other objects that are not normally part of the
food. Check any remnant from the packaging material, like cartons, wood
splinters, staples, tiny nails, plastic tapes, etc.

•Care in handling food to avoid any contamination throughout the food

flow. Food handlers are not allowed to wear jewelry except a wedding ring
band, wear hair restraints, remove bandage, and practice personal hygiene
and sanitation of their work place.
ADD A FOOTER 9
 (Cont.)
Choking may be caused by the food itself, depending on the texture, size of the bolus, and shape.

•In the development of a HACCP program, include procedures for

preventing risks from physical hazard.

•Lighting in work areas and in dining rooms should be adequate and

conducive to identifying any foreign object that may be accidentally added.

•Equipment and kitchen tools, such as can openers, steel brush, labeling
materials, are regularly examined for any metal or plastic fragments.

•Tableware and other serving needs are examined to be free from any
ADD A FOOTER 10

foreign object, chips, or cracks.

Unlike chemical hazards, physical hazards do not
have to enter the body passing through cell
membranes when digested and absorbed in the
digestive tract. Instead physical hazards, and fecal
material, are technically considered “outside the
body” when they remain in the tract or pass
through until eliminated from the body through
defecation.
ADD A FOOTER 11
A physical injury is considered minor
if:

•It is not life-threatening

•The physician does not require that the
employee should not report for work
•Can be treated with standard first-aid
techniques in-house
•The injury has no potential risk of
infection or worsening, and is quick to
heal
ADD A FOOTER 12
 Laceration breaks
the skin and may injure
blood vessels, hence some
bleeding. Dull knives are
riskier in cutting accidents
than sharp blades because
the worker puts more
pressure to slice or cut with
a dull knife and its chance
of dropping is greater.
ADD A FOOTER 13
 Tiny pieces of wood, a
metal fragment, tiny glass, or
a thin fish bone embedded,
usually in the finger can be
painful and annoying.
Sometimes, if the foreign
object is protruding from the
skin and is not deeply
embedded, is easy to remove
with a pair of sterile tweezers.

ADD A FOOTER 14
 Sprains occur
when the soft tissues
(muscle, ligaments,
and tendons) that are
attached to or support
the bones of the
skeleton may be
injured.
ADD A FOOTER 15
 These affect only a relatively small area of the skin and only the
epidermis is injured. There is no risk of infection or scarring, and
appropriate first aid treatment can be initiated.

Major cases of burns that need immediate professional care

are the following:

•Non-superficial burns with areas greater than one inch

square
•Burns in young children and the elderly
•Chemical and electric burns
•Deep burns
•Circumferential burns (those that go around the limb or
chest)
•Burns on the palm of the hands or the genital organs

ADD A FOOTER 16
 All potentially life-threatening burns
need immediate medical treatment,
such as:
•Burns in the airway, neck and face

•Smoke and fume inhalation

•A deep burn affecting over one

percent of the body surface.

ADD A FOOTER 17
 The most common
cause of fire accidents in
the kitchen, whether at
home or in foodservice
operation, starts from
grease fire. Therefore, it
is so important to know
instinctively steps to
control it before it
spreads and become
disastrous.
ADD A FOOTER 18
Phone:
09493992838
Email:
russellbarnes18@gmail.com