Page 7 - MODULE 1

MICROBIOLOGICAL
37 C
HAZARDS

Storing Food Above Long Storage of
Critical Temperature Leftover Food

20 MIN
Eating Food While Cooking

Dirty Hands While Cooking

40 MIN
<3.5 HRS.

Dirty Woking Area
BACTERIA GROWTH WITH INCREASE IN TIME
Pests & Rodents

Spoiled Raw Material Uncovered Garbage Pile

FOOD ‘ Microbial/biological hazards are caused by

organisms or substances that may pose a threat

HAZARDS to human health. They are a major concern in food
processing as this kind of hazard causes maximum

illness outbreaks

‘

Microbial hazards can be due to any of the following reasons:

• Bacteria

• Viruses

• Molds and yeasts

Spread of microbiological hazard can be attributed to various factors such as:

a. Cross- contamination b. Unhygienic Method c. Uncleaned cooking d. Soil on Raw
of food of Preparation equipments Vegetables/ Fruits