Biological Risks to Food Safety
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A Biological Hazard (or biohazard): is an organism, or substance derived from an organism, that poses a threat to (primarily) human health.

Food borne illness, the term Food Poisoning can be misleading, usually arises from, Bad Hygiene, improper handling, preparation, storage or cooking of food. Of these the three most common factors leading to cases of bacterial food borne illness are Bad Hygiene, Cross Contamination of ready to eat foods by other uncooked or raw foods and improper Application of Cooking Heat.


Food, or other animals like humans or pests, can serve as a growth medium for Bacteria,Viruses, or Parasites that can cause food borne illness. Bacteria & viruses, themselves, have no method of locomotion. They (and the disease they cause) are said to be borne, or carried, by their hosts, humans, pests, or the same foods that support them. Pathogens, or known biological disease agents, are the cause of most food borne illness. Some of the worst pathogens are not detectable through odor, taste or appearance, though a bad odor, slimy or sticky surface, discoloration, mold and even fermentation are all good signs of bacteriological spoilage.

Don’t let your guests, diners or family be among the victims by practicing Bad Sanitary Behaviors.