Food contaminants can be grouped into how many categories?

Food contaminants can be categorized into four main groups: biological, chemical, physical, and allergenic contaminants. Understanding these categories is crucial for food safety management.

Biological contaminants include bacteria, viruses, parasites, and fungi, which can lead to foodborne illnesses. Chemical contaminants encompass a wide range of substances, such as pesticides, additives, and toxic materials that may inadvertently enter food. Physical contaminants refer to foreign objects, such as glass, metal, or plastic, that can inadvertently be introduced into food products. Allergenic contaminants relate to specific proteins that can trigger allergic reactions in sensitive individuals, such as nuts, dairy, or gluten.

By recognizing these four categories, food managers can implement effective measures to monitor and control food safety risks, ensuring the protection of consumers and the integrity of food operations. This understanding is essential in establishing protocols for sourcing, handling, and serving food safely.