Biological Hazard

A biological hazard is a food-safety hazard caused by a living organism or biological agent that can make people ill. In foodservice, biological hazards commonly include pathogenic bacteria, viruses, parasites and certain toxin-producing microorganisms.

Examples of biological hazards

• Bacteria: Salmonella, Listeria monocytogenes, pathogenic E. coli and Campylobacter.
• Viruses: norovirus and hepatitis A, which can be transmitted through contaminated food or infected food handlers.
• Parasites: organisms such as Anisakis in certain raw or undercooked seafood and other parasites associated with specific foods.
• Biological toxins: toxins produced by certain microorganisms or naturally occurring in some seafood and plants.

How biological hazards enter food

Contamination can occur through raw ingredients, unsafe water, infected food handlers, pests, contaminated equipment, cross-contamination or inadequate cooking, cooling and storage. Some organisms can multiply when food is held under unsuitable time-temperature conditions.

Preventive controls

Use approved suppliers, safe water, effective handwashing, separation of raw and ready-to-eat foods, validated cooking and cooling processes, appropriate refrigeration, cleaning and sanitation, and staff training. Monitor controls and take corrective action when procedures are not met.

Chef’s tip: Do not rely on smell, taste or appearance to identify biological contamination. Many pathogens do not cause obvious changes in food.

Key distinction: Biological hazards involve organisms or biological toxins. Chemical hazards include cleaning chemicals and some natural toxins; physical hazards include foreign objects such as glass or metal.