What Are Biological Hazards in Food?

Unfortunately, many foodborne diseases are caused by biologically contaminated food, and these are not rare cases. You can even find a list of foodborne illness outbreaks in the United States and see how many of them were caused by biohazards.

Biological hazards are hard to detect and pose a considerable challenge for food and beverage manufacturers responsible for their consumers’ health. Hazard control and mitigation require strict food safety measures.

We all need to know more about this, so let’s examine biological hazards in food, their types, sources, and handling methods.

Biological hazards are generally divided into the following groups:

1. Bacteria

Salmonella, Campylobacter, E. coli, or Listeria are common bacteria that can contaminate food. Some are resistant to extreme temperatures and multiply quickly, while others are killed easily and don’t pose any significant harm to people.

2. Parasites

Parasites are mostly invisible organisms that contaminate food. They quickly enter the human body and survive by getting nutrients from their host. Protozoa, helminths, and ectoparasites are the most common types of parasites in food.

3. Viruses

Viruses are infectious agents that can survive in a host’s organism. They are highly resistant and can contaminate food at different supply chain stages, staying highly contagious. Viruses in the food industry are norovirus, hepatitis A, rotavirus, astrovirus, enterovirus, and adenovirus.

4. Fungi

Fungi include yeasts and molds. Some of the most common are Aspergillus sp. and Candida sp. Fungi can survive in different environments, from very acidic to very dry. Although many fungi are used to produce food like cheese, these microorganisms emit toxins and can cause severe intoxications and diseases.

Biological hazards can vary and, in many cases, are difficult or impossible to kill if they enter food. That’s why food manufacturers must prioritize preventing potential contamination.

Cross-Contamination and Environment

Cross-contamination is a widespread reason why biological hazards get into food. Also, the very food, its pH level, time, temperature, oxygen (or its absence), and moisture level can impact the development of bacteria, viruses, and other food hazards.

Improper Food Handling

Food handlers who carry biological hazards must adhere to strict hygiene rules and food handling techniques to prevent food contamination.

Supply Chain and Distribution

Contamination can happen at different supply chain stages, especially in international markets with other food safety practices and norms. Food distributors must also take care of transportation conditions. Just like in food storage or production, they can influence the spread of hazards such as fungi or bacteria.

Maintaining clean and sanitized food preparation areas, cooking food to the correct temperature, and thorough handwashing are interconnected components of a strong food safety program designed to prevent biological hazards.

You can find additional guidance on Safe Food Handling as per FDA standards and how it aligns with current legislation.

Let’s explore these food safety practices and their role in preventing biological hazards.

1. Effective Handwashing

Proper hand hygiene is an essential food safety practice in food manufacturing and helps prevent contamination.

Why should food handlers wash their hands frequently? The main reasons include:

• Prevention of Foodborne Illness: Handwashing helps prevent the spread of pathogens that can cause foodborne illnesses.
• Compliance with Food Safety Regulations: Proper handwashing helps facilities meet food safety requirements while reducing contamination risks.
• Prevention of Cross-Contamination: Handwashing helps prevent pathogens from being transferred between raw and ready-to-eat foods.
• Removal of Contaminants: Proper washing removes dirt, harmful bacteria, allergens, and other contaminants from the hands.

Handwashing Assessment Criteria During Food Safety Audits

During a food safety audit, several aspects of a facility's handwashing program may be evaluated:

• Handwashing Facilities: Auditors may evaluate the availability, proper installation, and upkeep of handwashing stations.
• Handwashing Practices: Auditors may observe how frequently food handlers wash their hands, whether they use the correct technique, and whether hand sanitizer is used appropriately.
• Documentation and Training: Auditors may review documented handwashing policies and verify that employees have received appropriate training.
• Compliance: Failure to meet handwashing requirements can contribute to regulatory violations, failed audits, contamination incidents, and product recalls.

Evaluation of Handwashing Stations

Auditors and inspectors may assess handwashing stations based on the following criteria:

• Availability: Sufficient handwashing facilities should be available throughout food preparation and processing areas.
• Setup: Stations should be properly installed and include a dedicated handwashing sink, warm water, soap, and appropriate hand-drying facilities such as paper towels or air dryers.
• Upkeep: Basins should be clean, faucets should function properly, and adequate supplies of soap and paper towels should be available.

Observing Handwashing Procedures

Auditors may also observe how employees actually wash their hands:

• Frequency: Food workers should wash their hands after activities that could cause contamination, such as using the restroom, handling raw ingredients, or touching potentially contaminated surfaces.
• Technique: Proper handwashing includes using warm water, applying soap, scrubbing thoroughly for at least 20 seconds, rinsing, and drying the hands.
• Hand Sanitizer Usage: Hand sanitizer may be evaluated when appropriate, but it should not be considered a substitute for proper handwashing.

Records and Instructions

Facilities should also maintain appropriate documentation and training:

• Handwashing Guidelines: Documented policies should explain required handwashing procedures and when employees are expected to wash their hands.
• Staff Education: Food handlers should receive training on proper handwashing techniques and hygiene protocols.

Consequences of Improper Handwashing

Failure to follow proper handwashing requirements can have serious consequences:

• Regulatory Violations: Poor hand hygiene can contribute to regulatory violations and unfavorable food safety inspection results.
• Product Recalls: Inadequate handwashing may contribute to contamination that results in product recalls and damage to a company's reputation.

2. Cooking Food to a Safe Temperature

Cooking food to the correct temperature is essential for eliminating dangerous bacteria and preventing foodborne illness. Food must reach an appropriate internal temperature and then be handled correctly during holding, cooling, and reheating to prevent bacterial growth.

Internal food temperature is one of the most reliable indicators of whether food has been cooked safely. Different types of food require different minimum internal temperatures to effectively control harmful microorganisms.

For instance, whole cuts of beef and lamb require at least 145°F (63°C), while ground meats and poultry require 160°F (71°C) and 165°F (74°C), respectively. Seafood also has specific recommended cooking temperatures.

Maintaining Safe Holding Temperatures

Proper holding temperatures help prevent bacterial growth after food has been cooked:

• The temperature danger zone for bacterial growth ranges from 40°F (4°C) to 140°F (60°C).
• Hot food should be maintained at 140°F (60°C) or above.
• Cold food should be maintained at 40°F (4°C) or below.
• Reliable equipment and consistent temperature monitoring are essential for maintaining safe conditions.

Rapid Cooling Procedures

Prompt cooling limits the amount of time food spends within the temperature danger zone.

A two-stage cooling method can be used to cool food safely:

• Reduce the temperature from 135°F (57°C) to 70°F (21°C) within two hours.
• Reduce the temperature from 70°F (21°C) to 40°F (4°C) or below within an additional four hours.
• Large-scale food production may require specialized cooling equipment, such as blast chillers, to achieve rapid cooling.

Safe Reheating Practices

Reheating must bring food to a safe internal temperature to control bacteria that may have multiplied during storage.

• Reheat food rapidly and thoroughly.
• A temperature of 165°F (74°C) is commonly used as a reheating target.

3. Temperature Control

Proper temperature control is essential throughout food production, from receiving ingredients to dispatching finished products. Maintaining appropriate temperatures helps minimize microbial growth and reduce the risk of foodborne illness.

Key Practices

• Cooking and Pasteurization: Foods should be cooked or pasteurized to specified temperatures to control harmful pathogens.
• Hot Holding: Cooked foods should be maintained at 140°F (60°C) or higher to limit bacterial growth.
• Cooling and Cold Holding: Cooked foods should be cooled rapidly to 40°F (4°C) or below and maintained at safe refrigeration temperatures.
• Reheating: Food should be reheated quickly and reach an internal temperature of 165°F (74°C) or higher when applicable.

Essential Equipment

• Food Thermometers: Accurate thermometers are necessary for monitoring internal food temperatures.
• Temperature-Control Equipment: Steam tables, refrigerators, freezers, and rapid chillers help maintain appropriate food temperatures.
• Calibration: Temperature-monitoring devices should be calibrated regularly to ensure accurate readings.

Record Keeping

• Temperature Records: Food manufacturers should maintain accurate records of temperature readings, cooling times, and other relevant monitoring activities for traceability and compliance purposes.

Staff Training

• Safe Food Handling: Personnel should receive training on safe food handling procedures, including proper temperature monitoring and control.

4. Mitigating the Risk of Cross-Contamination

Cross-contamination occurs when harmful bacteria or other contaminants are transferred from one food, surface, person, or piece of equipment to another. Raw meat, poultry, seafood, and eggs are common sources of pathogens and require careful handling to prevent contamination from spreading.

Key strategies for preventing cross-contamination include the following:

Separation

• Keep raw and cooked foods physically separate during storage, preparation, and serving.
• Use separate or dedicated equipment and utensils for raw and cooked foods. Color-coding can help distinguish them.
• Store raw meats on lower refrigerator shelves to prevent liquids from dripping onto other foods.

Cleaning and Sanitizing

• Wash hands thoroughly with soap and warm water, especially after handling raw foods.
• Clean and sanitize food-contact surfaces, cutting boards, and utensils after use.
• Use appropriate sanitizing solutions according to the manufacturer's instructions.
• Regularly clean and sanitize high-touch surfaces.

Proper Hygiene

• Enforce proper handwashing procedures for all food handlers.
• Require employees to maintain good personal hygiene, including clean clothing and appropriate hair restraints.
• Prevent sick employees from handling food when their illness could pose a food safety risk.

Safe Food Handling

• Cook foods to appropriate internal temperatures.
• Avoid washing raw poultry because splashing water can spread bacteria to surrounding surfaces.
• Thaw frozen foods safely using refrigeration, cold water, or a microwave.

Facility Design and Flow

• Design food processing areas to minimize opportunities for cross-contamination.
• Implement a one-way product flow from raw areas toward cooked or ready-to-eat areas where appropriate.
• Separate raw and cooked food preparation areas.
• Maintain appropriate waste handling and disposal systems.

Personnel Hygiene

• Maintain good personal hygiene, including frequent and proper handwashing.
• Use clean aprons and change them when necessary to prevent contamination from clothing.

Training and Education

• Provide food handlers with comprehensive training on safe food handling and cross-contamination risks.
• Regularly reinforce food safety procedures.
• Keep training and procedures aligned with applicable local and federal food safety requirements.

Allergen Control

• Take appropriate precautions to prevent allergen cross-contact, including the use of dedicated equipment when necessary and effective cleaning procedures.

By implementing these measures, food manufacturers can significantly reduce the risk of cross-contamination and protect consumers from foodborne illness.

5. Cleaning and Sanitization

Regular cleaning and sanitization of food-contact surfaces, utensils, processing equipment, and machinery are fundamental components of biological hazard prevention.

Food handlers and sanitation teams should:

• Ensure food-contact surfaces, tools, and equipment are routinely cleaned and sanitized to prevent contamination and bacterial growth.
• Follow established master sanitation schedules, cleaning procedures, and daily cleaning checklists.
• Verify that cleaning and sanitation tasks are completed as required.
• Keep equipment properly maintained so that it can be effectively cleaned and sanitized.

Cleaning checklists can improve both food safety and operational consistency by clearly assigning sanitation responsibilities and helping facilities verify that required tasks have been completed.

6. Proper Storage of Food

Correct food storage plays an important role in controlling biological hazards and maintaining food safety.

Temperature Control

• Keep potentially hazardous food outside the temperature danger zone of 40°F to 140°F (4°C to 60°C) as much as possible.
• Maintain refrigerators at 40°F (4°C) or below.
• Maintain freezers at 0°F (-18°C) or below.
• Hold hot foods at 140°F (60°C) or above.

Preventing Cross-Contamination

• Store raw meat, poultry, and seafood separately from ready-to-eat foods.
• Place raw foods on lower refrigerator shelves to prevent liquids from dripping onto other products.
• Store food in appropriate airtight containers or sealed packaging when applicable.

Proper Storage Techniques

• Cool hot foods quickly before refrigeration and divide large quantities into smaller portions when necessary to accelerate cooling.
• Avoid overloading refrigerators and freezers because restricted airflow can interfere with temperature control.
• Follow first-in, first-out (FIFO) practices so that older inventory is used before newer inventory.
• Store dry goods in cool, dry areas away from moisture and pests.
• Monitor use-by, expiration, and best-before dates as appropriate.

Container and Storage Area Hygiene

• Use clean, food-grade containers for food storage.
• Regularly clean refrigerators, freezers, shelving, and other storage areas.
• Maintain effective pest-control measures throughout storage areas.

Specific Food Storage Considerations

Different categories of food may require additional storage precautions.

Raw Meat, Poultry, and Seafood

• Keep raw meat, poultry, and seafood in sealed containers or appropriate packaging on the lowest refrigerator shelves.
• Thaw frozen products in the refrigerator, in cold water, or in the microwave rather than at room temperature.

Cooked Foods

• Cool cooked foods quickly and refrigerate them within the appropriate time limits.
• Store cooked foods in clean, covered, or airtight containers.

Fruits and Vegetables

• Store fruits and vegetables according to their individual storage requirements. Some products require refrigeration, while others may be stored at room temperature.
• Wash fruits and vegetables appropriately before preparation or consumption.

Dry Goods

• Store dry goods such as flour, rice, and pasta in sealed or airtight containers in a cool, dry location to help prevent moisture exposure and pest infestation.

By following appropriate food storage practices, food manufacturers can significantly reduce biological hazards and help protect the safety of their products.

So, what have we learned about the food safety practices used to prevent biological hazards?

Let’s summarize the key practices in the infographic below.

Biological hazards, including bacteria, fungi, viruses, and parasites, exist all around us, and they are sometimes invisible and hard to kill. If biological hazards contaminate food, they can cause foodborne illnesses with symptoms like nausea, vomiting, fever, fatigue, etc. In a worst-case scenario, they can lead to death.

That’s why food manufacturers must be cautious to prevent them from getting into the food. If you wonder how to do that, you must implement food safety practices and ensure proper monitoring, preventive, and response measures.

If you still feel perplexed, we recommend using food safety software to facilitate and streamline your efforts. You will minimize biological contamination and ensure your clients consume safe, hazard-free products.