Subscribe on iTunes
Episode Transcription
Welcome to Food Safety in a Minute.
Here are three simple steps to reduce risk of physical hazards in your kitchen:
- Be aware. It may be rare to find metal shavings in a commercially canned product, it is much
more common to find small stones in dried beans. Follow consumer product directions and be
aware. - Monitor the Food You Prepare and Eat. Whether it’s fresh produce from the Farmers’ Market
or processed food, look for physical hazards. It’s a good food safety practice. - Report Physical Hazards to the Manufacturer and Retailer. Recently, one of our glass storage
containers had a glass shard which broke off from an edge. I contacted the manufacturer and
retailer, sending photos to them. Each of us have a key role in keeping our food supply safe.
This is Food Safety in a Minute from Washington State University Extension.
Resources
Food and Drug Administration. Physical Hazards. Accessed online 5/22/23.
MyTestPrep. Understanding Physical Hazards in Food and ServSafe Certification. Accessed online 5/22/23.