2. Contamination Types and Prevention

This session focuses on understanding the different types of contamination in food: biological (e.g., bacteria and viruses), chemical (e.g., pesticides), and physical (e.g., foreign objects). You will learn how to implement proper food handling practices to minimise risks, as well as the importance of allergen management. Effective cleaning and storage methods to reduce contamination are also emphasised, alongside steps to prevent cross-contamination.

Learning Objectives:

• Identify biological, chemical, and physical contamination hazards.
• Understand allergen management and cross-contamination prevention.
• Implement effective cleaning and storage practices to maintain food safety.