Do food handlers have a handle on your business? Risks of the food industry

Posted 3 years ago

Food safety hazards are a constant risk in the food industry. From invisible bacteria to unnoticed allergens, even the smallest oversight can lead to serious consequences like food poisoning, allergic reactions, or worse.

But what if the biggest risk isn’t the food itself, but the people handling it?

In this guide, we’ll break down the main types of food hazards, explore how and when they occur, and answer the big question: are food handlers actually the most serious hazard in a food business?

What is a food hazard?

A food hazard is anything that has the potential to cause harm when food is consumed. This could be something as mild as an upset stomach or as severe as a life-threatening allergic reaction or chemical poisoning.

These hazards can affect anyone, but particularly vulnerable groups such as children, the elderly, pregnant women, or those with weakened immune systems are most at risk.

What makes food hazards especially dangerous is that they’re not always easy to spot. A dish might look and smell perfectly fine, but if it’s been contaminated somewhere along the line, the consequences can be serious.

Food hazards can occur at any stage of the food supply chain, whether that’s during:

production
processing
storage
preparation
cooking
or serving

At any point, a single misstep can allow hazards to slip through the cracks.

That’s why everyone working in the food industry, from part-time kitchen porters to well established head chefs, needs to know what food hazards are, how they happen, and, most importantly, how to prevent them.

When it comes to food safety, it’s not just about avoiding fines or meeting legal requirements; it’s about protecting public health and maintaining trust in your business.

There are four main types of food hazards you need to be aware of:

Chemical
Physical
Biological
Allergenic

Let’s take a closer look at each one.

What are the four types of food hazards?

Understanding the different types of food hazards is essential for maintaining a safe food environment. These hazards can cause anything from mild discomfort to severe illness or injury, and they cost the food industry millions each year in recalls, legal action, and reputational damage.

Chemical contamination

Chemical hazards occur when harmful substances make their way into food, either by accident or through poor handling practices. These contaminants could cause poisoning, allergic reactions, and even long-term health issues.

Common examples of chemical contamination include:

Pesticide residues left on fruit and vegetables that haven’t been properly washed.
Cleaning chemicals such as bleach or sanitiser accidentally sprayed near uncovered food.
Migration of plastic or metals from damaged packaging or poorly maintained equipment.
Pest control substances, like rodent poison, making their way into food prep areas.

Fortunately, you can avoid the vast majority of chemical hazards by:

Thoroughly washing fruit and veg to get rid of the pesticides
Storing products correctly
Not using cleaning products around food
Not touching pest bait boxes when working, and storing them in a secure area

Chemical food hazards can pose a significant threat to your business. They’re something businesses should take seriously to protect themselves and their customers.

Physical contamination

Physical hazards involve foreign objects getting into food. These are often visible and can lead to choking, cuts, or broken teeth. And even when it doesn’t cause injury, it’s still an uncomfortable experience – just think about the last time you found a hair in your food. Not fun.

Common examples of physical contamination are:

Jewellery or plasters falling from a food handler into a dish.
Bone fragments left in meat or fish.
Broken glass or plastic from packaging or even from something like damaged light fixtures or heat lamps.
Wood splinters or dust from pallets, chopping boards, or structural fixtures.

In 2023, the FSA reported that over half of all foreign body contamination came from plastic, animal origins, and metal contamination.

Help limit these factors by:

Keeping your work surfaces clean and tidy
Ensuring your equipment isn’t broken or loose
Removing or covering jewellery before working with food
Emptying your pockets before you start work
Not wearing loose clothing or skin-coloured plasters (blue plasters are industry standard)
Tying back your hair and using hair nets

Biological contamination

Biological hazards come from microorganisms such as bacteria, viruses, moulds, or parasites. They’re responsible for the vast majority of foodborne illnesses and outbreaks.

Common examples of biological contamination include:

Bacteria like Salmonella or E. coli found in undercooked meat or through cross-contamination.
Norovirus or Hepatitis A that has spread through poor hand hygiene.
Mould growth due to improper storage or expired ingredients.
A bacteria called Listeria found in ready-to-eat chilled foods, such as deli meats or soft cheeses.

Each year, it’s estimated that 2.4 million cases of foodborne illness occur in the UK alone, with biological contamination making up the majority of cases. Norovirus and Campylobacter are among the most common culprits.

Help avoid and stop the spread of biological hazards by:

Keeping your workplace clean and tidy
Following good hygiene rules like washing your hands regularly
Wearing protective clothing
Handling raw food with special care
Keeping raw food, especially raw meat, separate from other food and ingredients

And always keep in mind that what’s harmless to one person might be deadly to another. Everyone deals with illness differently – some people have a much higher or lower tolerance, so you should take strict care across the board to make sure everyone stays safe.

Another vital thing to consider is temperature control. It’s crucial that food is stored correctly, as it can spoil over time. And don’t use it past its use-by date. If something’s nearing the expiry date, use your common sense – sight and sniff tests work well, but when in doubt, throw it out.

Allergenic contamination

This type of hazard occurs when food containing allergens is accidentally served to someone with a food allergy. Even trace amounts of an allergen can cause serious, sometimes fatal, reactions.

Common examples of allergenic contamination include:

Cross-contact in kitchens where allergens are handled without cleaning in between.
Incorrect or missing allergen labelling on packaged food.
Serving food with hidden allergens (e.g. nuts in sauces or flour in gravy) without informing the customer.

It’s important to remember that food contamination doesn’t just occur during preparation or cooking – it can occur at any time.

According to the FSA, around 2 million people in the UK live with a diagnosed food allergy. Tragically, around 10 die per year due to food allergies, with hundreds more hospitalisations.

That’s why it’s vital to design a food safety management system that makes sure food is kept safe and labelled correctly at all stages to avoid any issues with allergies.

You can help prevent allergen risks by:

Training your staff on allergen management and cross-contamination
Clearly labelling all ingredients to distinguish which ones may pose a threat to customers
Making sure to explicitly communicate allergen information on menus or food labels to customers, especially when asked
Using different tools and chopping boards for common allergen ingredients like nuts, as well as clearly separating allergen-free ingredients e.g. keeping gluten free bread or flour away from gluten-containing foods

So, are food handlers the most serious hazard in the food industry?

It’s fair to say that food handlers are a crucial part of the food safety chain. But when proper procedures aren’t followed, they can quickly become a significant source of contamination.

It’s important to note that it’s not the individuals themselves who are the hazard; it’s unsafe food handling practices that present the real risk. Anyone can make mistakes if they’re not appropriately trained, no matter how safe they think they’re being.

A single lapse in hygiene, cross-contamination control, or temperature monitoring can lead to serious consequences for both customers and businesses.

Studies suggest that poor food handling contributes to a large number of foodborne illness outbreaks in the UK each year. In fact:

Up to 50% of food poisoning cases are linked to handling errors.
Unwashed hands are among the most common causes of contamination in food environments.
Almost 1 in 5 food handlers have admitted to working while experiencing symptoms of illness.

Examples of unsafe food handling practices include:

Failing to wash hands or change gloves between handling raw and cooked foods.
Coming to work with symptoms of foodborne illness, such as diarrhoea or vomiting.
Using the same chopping board for raw meat and ready-to-eat food.
Inadequate cleaning of surfaces, equipment, or utensils between tasks.
Poor temperature control or incorrect storage of perishable foods.

These actions can contribute to all four types of food hazards if the right measures aren’t in place.

So, are food handlers the most serious hazard to consumer safety?

Our answer? Not inherently.

But without appropriate training, clear policies, and a strong culture of food safety, they can easily become one of the most significant risk factors in a food business.

Just keep in mind that improving food safety isn’t about blaming individuals for their mistakes. It’s about equipping them with the knowledge, tools, and training to do their job safely, protect public health, and stop incidents happening in the first place.

How to reduce food hazards in the workplace

Safe food practices protect your customers, support your team, and strengthen your business. It takes a consistent, proactive approach to reduce hazards, from harvesting ingredients right through to the moment they go on someone’s plate.

One of the most effective ways to reduce risk is through robust food hygiene training. When staff understand the ‘why’ behind food safety rules, they’re far more likely to follow them consistently and confidently.

Key ways to reduce food hazards in the workplace:

Invest in regular food hygiene training
Training makes sure that every team member understands how to prevent contamination, handle food safely, and respond to potential risks.

Ensure all staff are trained to the appropriate level for their role (e.g. Level 1, 2 or 3).
Refresh training regularly (every year if possible), keep an eye on food safety guidance, and stay on top of best practices such as updates to allergen labelling laws or changes to cleaning and sanitising protocols.
Make training part of your onboarding process and keep it up through an employee’s lifecycle for continuous professional development.

Maintain rigorous personal hygiene standards
Personal hygiene plays a key part in preventing the spread of harmful bacteria and allergens when preparing any food. It only takes one lapse to lead to serious contamination risks, so all food handlers must follow clear hygiene standards.

Food handlers must:

Wash hands thoroughly and frequently, especially after handling raw foods or visiting the toilet.
Wear clean protective clothing and hair coverings.
Avoid working when feeling sick, particularly with symptoms of foodborne illness.

Implement clear food safety procedures
Having a documented food safety system in place, like HACCP (Hazard Analysis and Critical Control Points), is key to keeping food safe at every stage. It helps you spot where things could go wrong and gives you the time to put simple steps in place to stop problems before they happen.

HACCP takes a preventative, proactive approach, focusing on reducing risks rather than just reacting when something goes wrong. It’s also a great way to show that you take food safety seriously and meet legal standards.

Your food safety procedures should cover:

Safe storage and temperature control: Keep food at the right temperatures during delivery, storage, and prep to stop it from spoiling or growing harmful bacteria.
Cleaning schedules and responsibilities: Make it clear who’s responsible for cleaning what, and how often. Regular cleaning helps stop the spread of bacteria and keeps your kitchen in good shape.
Cross-contamination prevention processes: Use separate equipment, practise good handwashing, and keep raw and ready-to-eat foods apart.
Allergen management protocols: Have clear labelling, separate prep areas where possible, and a plan in place in case something goes wrong.

Keep the workplace clean and well-maintained
Keeping the kitchen clean is essential for food safety. Dirt, spills, and clutter can cause cross-contamination, attract pests, and increase the risk of accidents. Regular cleaning and maintenance create a safer environment for both your team and your customers.

A tidy kitchen is a safer kitchen. So make sure that:

Surfaces, equipment and utensils are cleaned and sanitised regularly.
Food prep areas are kept separate for raw and ready-to-eat foods.
Pest control measures are in place and are reviewed regularly.

Monitor and review regularly
Regular checks help make sure your food safety systems are working as they should. By keeping an eye on processes and encouraging staff to speak up, you can catch problems early and fix them before they become bigger issues.

Even with systems in place, regular checks are essential. Be sure to:

Carry out routine audits or inspections.
Encourage a culture of accountability where staff feel confident to raise concerns.
Act on issues quickly and keep records up to date.

Reducing food hazards starts with awareness, and awareness starts with training. When your team understands the risks and how to prevent them, you’re far better equipped to protect your customers and your reputation.

Update your food safety training with iHasco

If you’re looking for somewhere to start your food safety journey, look no further than iHasco! We offer a wide range of Food Hygiene Courses that can help you gain your food hygiene certificates quickly and cost-effectively. Even better, it’ll also help you and your business work towards compliance with UK legislation.

Some of the courses in this bundle include:

Feeling interested?

Then why not claim a free, no-obligation trial to any of these courses today? Alternatively, you can request a bespoke quote for your organisation, and a member of our care team will be in touch to help sort it out.

And don’t forget to take a look at our range of courses for businesses, including our health & safety courses and first aid training courses! If you want to keep your business compliant and upskill your employees, iHasco’s here for you.