colorado retail food establishment rules and ... - Boulder County

Appendix G, Table 3. Main Materials of Concern as Physical Hazards and
Common Sources a, b
Material Injury Potential Sources
Glass fixtures
Wood
Stones, metal
fragments
Cuts, bleeding; may require
surgery to find or remove
Cuts, infection, choking; may
require surgery to remove
Choking, broken teeth
Cuts, infection; may require
surgery to remove
Bottles, jars, lights, utensils,
gauge covers
Fields, pallets, boxes, buildings
Fields, buildings, machinery,
wire, employees
Insulation Choking; long-term if asbestos Building materials
Bone Choking, trauma Fields, improper plant
processing
Plastic
Personal effects
Choking, cuts, infection; may
require surgery to remove
Choking, cuts, broken teeth; may
require surgery to remove
Fields, plant packaging
materials, pallets, employees
Employees
a Adapted from Corlett (1991).
b Used with permission, "HACCP rinciples and Applications", Pierson and Corlett, Eds. 1992.
Chapman & Hall, New York, NY.
6. What is the purpose of the hazard analysis principle?
The purpose of hazard analysis is to develop a list of food safety hazards that are
reasonably likely to cause illness or injury if not effectively controlled.
7. How is the hazard analysis conducted?
The process of conducting a hazard analysis involves two stages:
• Hazard Identification
• Hazard Evaluation
Hazard identification can be thought of as a brain storming session. This stage
focuses on identifying the food safety hazards that might be present in the food
given the food preparation process used, the handling of the food, the facility,
and general characteristics of the food itself. During this stage, a review is made
of the ingredients used in the product, the activities conducted at each step in the
process, the equipment used, the final product, and its method of storage and
distribution, as well as the intended use and consumers of the product. Based
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