Vocabulary and Objective


Hazard: Any biological, chemical, or physical agent that has the potential to cause illness or injury. Biological hazards include microscopic organisms such as pathogenic bacteria, viruses, and parasites.


You will learn the various types of potential dangers to food that cause illness or injury in humans. You will learn some basic information about hazards and how to control them. (This will be covered in more depth in lessons on performing a hazard analysis for peanut products.)