Food Safety

Physical Hazards: How to Prevent Dangerous Food Contamination

Posted by
Trust20 Contributors • 9 minute read
Share:

You have a lot of responsibilities when you’re working in a kitchen. Whether you work for a hospital cafeteria or a restaurant, the logistics can be tricky–especially when it comes to ensuring the food you serve is safe.

We tend to spend a lot of time thinking about bacteria and other pathogens that cause foodborne illnesses, but the reality is that one of the biggest risks to food safety is physical hazards.

So what are these physical hazards–and what can we do to prevent physical hazards and contamination in food? Let’s take a closer look. 

What is a physical hazard of food contamination?

Why are physical hazards problematic in foodservice?

What is the difference between a physical hazard and contamination?

Where are physical hazards typically found?

How can physical hazards be prevented?

What should food handlers do if a physical hazard is detected?

The best line of defense: training all food handlers in potential physical hazards

What is a physical hazard of food contamination?

While everyone knows the dangers of working with hot stoves, sharp knives, and hazardous chemicals, there is another hazard that is often overlooked–physical hazards. 

Physical hazards in food service refer to objects that can physically harm someone when they contaminate food. 

Essentially, they are any foreign objects found in food.1 These contaminants can come in different shapes and sizes, such as metal shavings, glass pieces, stones, hair, and even Band-Aids. 

These hazards could accidentally end up in food during processing, handling, packaging, and transport. This contamination could also be due to faulty equipment, human error, or improper hygiene practices. Ultimately, they can happen at any point, time, or place in the journey from the farm to the dinner table.

Why are physical hazards problematic in foodservice?

Physical hazards in food service are a serious concern. Not only do they pose a danger to staff and customers, but they can also have a dramatic impact on business. Here’s how.

Food-related injuries

Physical abuse can put staff and customers at risk of serious injury. Broken plates, glasses, and sharp utensils can cause cuts and lacerations. We already know that. 

Now, think about what would happen if a customer unknowingly ingested a piece of glass that was found in their dish. That’s bad news!

Foodborne illnesses

If not managed properly, physical hazards like pieces of plastic or other foreign objects can easily fall into food. This can lead to foodborne illnesses if those fragments are contaminated with bacteria or other pathogens. 

Recalls

This one doesn’t apply quite as much to foodservice professionals, but physical hazards can (and often do) lead to recalls at some point in the manufacturing and transport process for food. If contaminated food is found, recalls are often necessary to prevent illness or injury.

Not only are recalls costly, but they can also cause irreparable damage to a company’s reputation.  

Legal action

Believe it or not, physical hazards in food service can lead to legal action. 

Customers injured or sickened by contaminated food can pursue legal action against the restaurant (and rightfully so, especially when the injury or illness is severe). 

These lawsuits can be costly and can seriously harm a restaurant's reputation. They’re just not worth it! 

Loss of customers and a poor reputation

Would you want to eat at a restaurant after hearing about someone finding a piece of glass or even a hair in their food? Probably not. Even if it only happens once or twice, customers don't want to dine at an establishment that puts them in harm's way.

A poor reputation can lead to lost business, significantly affecting revenue and profits. Plus, word of mouth travels quickly, so a single physical hazard incident can cause damage beyond repair.

What is the difference between a physical hazard and contamination?

Physical hazards and contamination are often used in combination with each other, mostly because physical hazards contaminate food. 

Technically, a contaminated food product is one that contains harmful substances that make it unsafe for human consumption. This could be from biological agents such as bacteria, viruses, or parasites or physical substances like cleaning agents, food additives, or broken glass.

A physical hazard is anything that can be seen–so while bacteria wouldn’t be classified as a physical hazard, metal shards definitely would. 

Where are physical hazards typically found?

Did you know that physical hazards in the food service industry can occur at any stage of food processing–from manufacturing to delivering and preparing at the restaurant? 

As a food handler (or for anybody who works in foodservice or preparation), it’s important to acknowledge that contamination by physical hazards can occur in the kitchen, but also long before it gets to you. 

From pesticides used in growing to the potential contaminants that might find their way into food during harvesting, transport, and storage, it’s important to know the background of the ingredients you’re using. Once food gets to the kitchen, even more precautions must be taken.

Shards from a broken glass sneaking into your customers’ soup? Not fun. Everybody needs to be trained to handle equipment and food–and to know what to look for when something might be amiss. 

Even cleaning and sanitation practices can lead to food contamination with physical hazards. Cleaners can mix into your food dish by accident, cleaning agents used on surfaces can contaminate surfaces on which food is prepared, and the storage of cleaners near or within reach of food can transfer harmful chemicals and bacteria onto already prepared dishes.

The presence of physical hazards is inevitable, and these hazards can be found at virtually every touchpoint in the journey of the food from the farm to the customer’s plate. So what can be done about it? We’ll take a closer look at some possible solutions and precautions in the next section.

How can physical hazards be prevented?

From burns to cuts, slips to trips, working in a foodservice operation can be rife with potential physical hazards. 

But that doesn’t mean that physical hazards must be customers’ food. Here are a few ways to make sure you’re keeping everyone safe. 

Take the time to identify potential risks

The first step in preventing physical hazards in your foodservice operation is identifying potential problems. This can be done through a risk assessment, which involves looking at everything from kitchen equipment to flooring to storage. Take time to walk through your operation and look for any potential hazards like cords, slippery floors, unstable shelving, and more. 

Once you know what risks are present, you can develop a plan to address and mitigate those found.

Inspect all materials and food upon delivery

In a busy foodservice operation, be it a restaurant or a school cafeteria, delivery days can be hectic. However, it's important to slow down and inspect all deliveries carefully for any signs of damage, contamination, or spoilage.

While it may seem time-consuming, this simple step can prevent cuts from cutlery or broken plates, as well as foodborne illness caused by contaminated ingredients. As a bonus point–inspecting all deliveries can also help you catch any potential pest issues before they become a problem.

Practice good cleaning and sanitation policies

Cleanliness is vital when it comes to foodservice, both for preventing illness as well as for preventing physical hazards.

Make sure your establishment has clear cleaning and sanitation policies in place–and that all team members are thoroughly trained on these protocols. This should involve cleaning and sanitizing all surfaces and equipment and avoiding cross-contamination

Wear hair coverings and gloves as needed

Hair and hands may seem like small details, but they can make a big difference in preventing physical hazards. 

Hair coverings prevent hair from falling into food or getting caught in equipment, while gloves can prevent cuts and burns–as well as contamination of food.

Make sure that staff members are using hair coverings and gloves as required and that new team members are thoroughly trained on proper usage and disposal.

Maintain good hygiene

Food safety starts with good hygiene! Make sure all staff members follow rigorous handwashing procedures, particularly before handling any food or equipment. Regularly sanitize and disinfect your work surfaces to prevent cross-contamination, and have a clear policy on sick leave, too. 

Regularly inspect and maintain equipment and machines

Machines and equipment have lots of moving parts, so it’s inevitable that things will go wrong from time to time. When these machines malfunction, though, it’s not uncommon for things like bolts, screws, or even the grease used for lubricating their components to end up in food.

This is something that needs to be avoided at all costs. While breakdowns can’t always be prevented, regularly inspecting and maintaining your equipment can make a difference. 

Avoid using non-food items as garnishes

While non-food items might seem fun to garnish a dish, they can be dangerous and cause physical hazards to customers.

Avoid using anything that's not food-safe as a garnish, such as plastic decorations, paper umbrellas, or toothpicks that could break or splinter and cause injury. There are plenty of other options, like pretty flowers or fresh microgreens, that can be used instead.

If there are bones in food, specify that on the menu 

Bones in food are a common choking hazard, especially for young children–but even more so when customers aren’t aware that they exist.

Make sure you specify on the menu if a dish contains bones-for example, if you’re serving a rib-eye, specify that it’s bone-in. This can help customers make an informed choice and also prevent choking hazards.

What should food handlers do if a physical hazard is detected?

As a food service professional, it’s ultimately your job to ensure the food you serve is safe and free from physical hazards. With that said, accidents can–and almost always do–happen, so it’s important to know what to do if you detect a physical hazard.

Remove the hazard if possible

First things first–don’t panic! If you find a physical hazard, the first thing you should do is remove it, if possible. Make sure you use utensils or wear gloves so you don’t contaminate the food further. If it’s too large or cumbersome to remove, set the food aside. 

Document everything

One of the most important steps to take when dealing with physical hazards in food is to establish a paper trail. Take the time to record anything you observe, including the nature of the hazard, the location of the food, and any other relevant information. This will help you and anybody else involved figure out the cause of the contamination and prevent it from happening in the future. 

Inspect other foods for similar problems

If you find a physical hazard in food, there’s a good chance there are other contaminated items, too. Conduct a thorough inspection to determine if there are any other contaminated items, and handle them right away. 

Report to a manager 

After detecting a physical hazard, inform your supervisor immediately. Report the incident, the measures you have taken to address the situation, and the investigation results. This isn’t information to keep to yourself!

Do not serve the contaminated food 

Under no circumstances should you serve contaminated foods to your customers. If you are in doubt, set the food aside and ask for help. You may want to wait to throw the food in the trash in case you need to gather more information about how the physical hazard made its way into the food in the first place but don’t let it make its way back to the customer. 

The best line of defense: training all food handlers in potential physical hazards

Creating a safe environment starts with creating a culture of safety–and this begins with a good training protocol. The right education can make or break your team when it comes to keeping everyone safe, so be sure to take the time to get everyone in the loop. 

Regular training and refreshers need to be offered to each and every member of your team. If you’re looking for foodservice training that is accessible, enjoyable, and informative, be sure to check out Trust20’s suite of products.

By implementing these tips–and being vigilant throughout every step of the process–we can be confident that we’re providing our customers with the highest quality food possible. So stay alert, stay educated, and stay on top of things. Food safety is everyone’s responsibility!


Sources:

  1. FDA: Hazard Analysis and Risk-Based Preventive Controls for Human Food: Draft Guidance for Industry
Recommended Articles
Protect Food Safety: How to Create Hygiene Protocols and Best Practices
Protect Food Safety: How to Create Hygiene Protocols and Best Practices
Your hygiene protocols are essential to preventing a foodborne illness outbreak at your establishment–not to mention the long-term success of your business. Every operator and manager who oversees a foodservice business should create standard hygiene practices and expect their entire team to consistently and carefully adhere to them. These protocols cover a range of activities, including cleaning, sanitization, and personal hygiene. Other basic habits and routines like handwashing, sanitizing food prep surfaces, and regular facility cleaning help you and your team maintain a safe food environment, reduce food safety incidents, and comply with relevant laws and regulations. Understanding why and how to implement structured safe food handling practices in your establishment will make protecting your customers second-nature, so you can focus on providing an exceptional experience for everyone who walks in your door. Keep reading to learn more about hygiene protocol, including: What are hygiene protocols? Why are hygiene protocols important to the food industry? What best practices should my hygiene protocols include? How do I create a hygiene protocol plan?
Continue Reading
Foodservice Management: How to Cultivate Better Kitchen Communication
Foodservice Management: How to Cultivate Better Kitchen Communication
The 2005 movie Waiting features a ragtag group of cooks and servers who navigate the ins and outs of working at a busy chain restaurant. The film vividly illustrates how one kitchen’s communication falls extremely short.
Continue Reading
Composting Versus Contamination: Are You Handling Food Waste Safely?
Composting Versus Contamination: Are You Handling Food Waste Safely?
Every time you scrape your customer’s leftovers into the trash, do you feel a pang of guilt? If so, you’re probably not alone. Food waste is one of the most significant contributors to landfills worldwide. Up to 40% of all food produced globally ends up wasted, accounting for a staggering 1.3 billion tons per year.1 Not only does this food waste contribute to overflowing landfills and a global hunger crisis, but it also releases methane gas, a greenhouse gas that’s 25 times more potent than carbon dioxide.2 So, what happens to your kitchen scraps after dinner service? If the answer is “straight to the trash,” it might be time to rethink your approach. Composting and food donation programs are game-changers in reducing landfill waste. But before you toss those potato peels into the compost bin or box up leftovers for donation, know that you play a critical role. Mishandling these processes can lead to contamination issues, rendering well-intentioned efforts into a food safety nightmare. Here’s how to combine the two for the most effective approach possible. Below, we’ll cover: Making the case for food waste initiatives Best practices for safe composting Tips for safely donating leftover food Common challenges in handling food waste and how to overcome them Making the case for food waste initiatives Food waste isn’t just an environmental issue. It’s an ethical one, too. While billions of tons of food rot in landfills, over 828 million people worldwide go hungry every day. Composting and food donation directly address these issues in tangible ways. Composting, for one, gives organic waste a second life as nutrient-rich soil. This soil naturally improves agriculture, reducing dependence on synthetic fertilizers that often harm ecosystems. Plus, composting keeps waste out of landfills, limiting methane production and, ultimately, fighting climate change. For food donation, the math is simple. High-quality surplus food is redirected to communities in need, helping to reduce both waste and hunger simultaneously. However, the benefits hinge on one critical factor: doing it safely. Foodborne illness and pest infestations can derail the most well-meaning waste reduction efforts, which is why implementing strict food safety practices is non-negotiable. Best practices for safe composting Composting is an excellent way to manage food waste sustainably, but it’s also where contamination risks can sneak in if proper precautions aren’t taken. At its core, composting uses natural decomposition to break down organic materials into nutrient-rich humus that can nourish soil. Think of it as recycling for your banana peels, coffee grounds, and vegetable trimmings, powered by microbes and earthworms. Done right, composting reduces waste and lowers your trash bill. Plus, ingredients that can be composted account for nearly 30% of the waste we send to landfills.3 It’s truly a win-win. The challenge? Making sure what you put in won’t compromise the process or breed food safety risks. Here are some tips on how to ace the composting process without crossing any unnecessary contamination lines: 1. Separate organic and non-organic waste The golden rule of composting is segregation. Distinguish your compostable scraps (fruit peels, veggie stems, eggshells) from non-compostable items like plastics, glass, and meat. Did you know that mixing non-organic materials increases the risk of cross-contamination and pest attraction? Don’t do it, not even once. There’s zero point since these materials don’t break down, anyway. 2. Avoid these common mistakes Don’t compost: Meat, dairy, oily foods, or anything greasy. These items can attract rodents, create odor issues, and invite unhealthy bacteria, such as Salmonella. Do compost: Vegetables, fruits, plant-based scraps, coffee grounds, and eggshells (your compost pile will thank you). 3. Follow proper storage and decomposition techniques Always contain your compost in pest-proof bins with tight lids. Turn the contents regularly to aerate them and quicken the decomposition process (which also helps keep odors under control). A balance of "greens" (wet, nitrogen-rich items) and "browns" (dry, carbon-rich materials like leaves or cardboard) is key here! 4. Notes for commercial kitchens For large-scale operations, always follow the food safety standards specific to your industry for handling waste. Designate separate areas of the kitchen for composting preparation, use industrial-grade storage solutions, and educate your staff on best practices. Tips for safely donating leftover food While a third of all food in the United States goes uneaten, it’s estimated that up to one in eight Americans is struggling with food insecurity.4 Not all food waste needs to go in a bin, particularly if that food is still perfectly safe to eat. Donation programs tick many boxes. You can reduce food waste while helping people in need, while at the same time reducing your environmental impact and garbage bills. When handled properly, unused, safe-to-eat food can feed hungry people rather than rotting in landfills. Food donation programs are a fantastic opportunity—but they demand strict adherence to food safety practices. 1. Maintain temperature controls Ensure perishable foods are stored at a temperature below 40°F (or above 140°F) during preparation and transport. This eliminates the risks of bacterial growth during the donation process. Invest in insulated containers and thermometers to maintain compliance with food safety standards. 2. Practice excellent hygiene From handling to packing, stick to established hygiene practices. Use gloves, sanitize surfaces, and ensure staff are trained in food safety protocols. 3. Partner with certified food rescue organizations Collaborate with reputable organizations, such as local food banks or charities that specialize in food redistribution. Look for those certified in food safety and familiar with your local health regulations. Examples include Feeding America and similar local community programs.5 Bonus tip: In addition to helping communities, some states offer tax deductions for food donations. Check your local laws, as you may find yet another incentive to give back while staying green. 4. Label and package donations properly Always label donated food with the date, handling instructions, and a clear description of the item. Proper packaging significantly reduces the chances of spoilage during transport. Common challenges in handling food waste and how to overcome them Even with good intentions, food waste management presents its fair share of challenges. From contamination risks to odor and pests, these issues can make any food safety professional's job feel harder than it needs to be. Here’s how to tackle common obstacles. 1. Identifying and reducing contamination risks Cross-contamination is a top concern, especially when it comes to handling food waste. To manage it effectively: Use separate bins for compost materials and non-compostables. Train staff to avoid mixing potentially hazardous items like raw meat scraps. Conduct regular compliance checks in your compost or waste handling areas. 2. Educating kitchen staff Clear, simple education is incredibly important. Many staff members might not fully understand the ‘why’ behind food waste safety. Posters, on-site training, or quick video guides can make a significant difference. For commercial kitchens, mandatory food waste management training should also be part of the onboarding process. 3. Addressing pests and odors Pests and smells often deter businesses from composting or sorting waste. Use pest-proof bins (metal or thick plastic works well) and maintain proper moisture and aeration in your compost pile. Dealing with persistent odor issues? Add more “browns” like dry leaves or paper to balance out over-moist “greens.” 4. Advocating for eco-friendly waste systems As a foodservice professional, you can play a pivotal role in driving change. Encourage your establishment to invest in sustainable waste systems. Provide data-backed insights (like reduced garbage bills or tax benefits) to persuade decision-makers to adopt eco-friendly practices. It may not seem like your small efforts add up to much, but as Robert Collier famously said, “success is the sum of small efforts, repeated day in and day out.” Follow a winning recipe for eco-friendly food waste success Managing food waste doesn’t have to be a mystery. Whether you’re composting kitchen scraps, donating surplus food, or troubleshooting challenges like contamination, the key is to combine eco-friendly approaches with solid food safety practices. By adopting sustainable systems, such as composting and food donation programs, you’re not only safeguarding public health but also reducing your environmental impact. You’re contributing to a larger mission that reduces waste, feeds communities, and protects the planet. Clever systems, compliant kitchens, and compost heaps brimming with potential—that’s the future of food waste in an eco-friendly kitchen. And if you’re still struggling with figuring out ways to keep your kitchen safe, effective, efficient, and compliant, be sure to explore Trust20’s many resources for food safety, from food handler training to food manager certification. What steps will you take today to make your kitchen both sustainable and safe?
Continue Reading
Food Safety Best Practices: When Do I Need to Change My Gloves?
Food Safety Best Practices: When Do I Need to Change My Gloves?
Proper handwashing is not only an essential food safety practice, but also a responsibility that helps prevent foodborne illnesses. However, handwashing alone isn’t always enough, especially when not done correctly. A U.S. Department of Agriculture (USDA) study found that 48% of test kitchen participants caused cross-contamination after not washing their hands.1 This study highlights the crucial role of every food handler in maintaining food safety.
Continue Reading