Module 3: Physical and Chemical Hazards

It's important for students to understand their role in keeping food safe. Millions of people each in the US are affected by food borne illnesses, especially those that are part of the high risk populations. Students will explore the many federal agencies, including the CDC, FDA, and USDA,  that provide food safety education, resources, and research to protect the public.  Foodservice managers who create a culture of food safety and foodservice employees who feel empowered to make decisions are the critical keys to protecting the public.  This module introduces basic food safety terminology, history of food safety and the roles and responsibilities of those that are involved in the flow of food.      

 Upon completion of this module, students will:

1. Explain the characteristics of physical, chemical, and allergen hazards in food and evaluate effective prevention and control measures for each type.
2. Demonstrate how managers apply the FDA’s ALERT tool to analyze vulnerabilities and implement strategies to prevent intentional food contamination.
3. Classify and distinguish between types of physical and chemical food contaminants based on their sources and potential impact on food safety.
4. List and describe the nine major food allergens recognized by the FDA, including common sources and potential reactions.

To achieve these objectives: 

1. Read the Module 1 Introduction
2. Read  Chapter 3: Physical and Chemical Hazards in the Food Safety and Sanitation textbook 
3. View the Myth or Fact
4. Complete the Food Safety Culture Assessment
5. View The Importance of Food Safety Presentation 
6. Participate in the Discussion Forum
7. Practice the Flashcards
8.  Take the Quiz
9. Explore the Extra Resources

Note the check boxes to the right that help you track your progress: some are automatic, and some are manual. 

Module Pressbooks Resources and Activities

You will find the following resources and activities in this module at the Pressbooks website. Click on the links below to access or complete each item.