Develop a Food Safety Plan (Based on HACCP principles) - 2

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COMMON FOOD HANDLING PRACTICES THAT CAUSE FOOD
POISONING

1. Inadequate cooking
2. Prolong storage of food between 4°C and 63°C
3. Improper cooling
4. Inadequate reheating
5. Inadequate thawing of food before cooking
6. Preparation of food too far in advance and storage of food at ambient
temperature
7. Use of unsafe food source
8. Use of leftovers
9. Cross-contamination
10. Infected person
21
Appendix 2
LIST OF HAZARDS
A hazard is anything that may cause harm to the consumer. Hazards may be biological,
chemical or physical:
Biological
• Listeria
• Salmonella
• Campylobacter
• E.coli O157:H7
• Norwalk virus
Chemical
• Pesticides
• toxin (fish)
• mycotoxins
• allergens
Physical
• Glass
• Metal
• Stones



For more information, please contact the
Communication Resource Unit, Food and Environmental Hygiene Department at
8/F., Fa Yuen Street Complex,
123A Fa Yuen Street, Mongkok, Kowloon.
or
dial Tel.: 2787 1229
Food and Environmental Hygiene Department Enquiries Hotline : 2868 0000
Compiled by Risk Communication Section, Food and Environmental Hygiene Department
6/


Compiled by Risk Communication Section, Food and Environmental Hygiene Department
6/2000

Categories: food quality, food safety, food security