FSM 238: Three Steps to Reducing Risk of Physical Hazards in Your Kitchen

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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.