Food Safety in Children: Identifying Hazards, Guidelines, and Prevention

FOOD SAFETY IN CHILDREN
-PRESENTED BY:

Identifying Food-Borne Hazards:
 Consuming contaminated food or
food substances manifested by
microbes can be defined as food
hazards.
 Food hazards can be classified
under:
 Biological hazards
 Chemical hazards
 Physical hazards
 Food Allergens

Types of hazards
 Biological hazards can be defined as pathogenic
microbial agents that alter the quality of food,
such as bacteria and fungi
 Chemical hazards can be defined as contamination
caused due to alteration in the chemical
composition of the food substance. Common
examples include: food additives and pesticides
(Jones, 2017)
 Physical hazards can be defined as the addition of
extraneous material in food substances that
impede with the quality of the food
 Food allergens include a broad spectrum of
substances that have the potential to elicit allergic
infections in the body. Some common examples
include: prawns, milk and soy

Understanding food safety &
guidelines
 Government agencies of Australian
state and territory are concerned
with enforcing strict food regulation
laws in order to maintain standard in
terms of quality (Kozuki et al., 2015)
 Food safety regulation standards
play an important role in assuring
the quality and standard of food and
beverage substances.