Level 2 Food Safety in Catering Food Safety Hazards part 1 | Page 3

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Aim for this session:
To learn about the concept of food hazards and how the risk of food poisoning can be contained.

Objectives:
Give examples of common food contaminants State the common causes of physical and chemical contamination and their effect on health State the biological and non-biological causes of food poisoning State what micro-organisms are and where they are to be found State the difference between pathogenic and spoilage bacteria Name some common food poisoning bacteria and their sources Give examples of food-borne diseases and common viruses