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Categories of hazards: keeping food safe

Although the Safe Food for Canadians Regulations (SFCR) came into force on January 15, 2019, certain requirements may apply in 2020 and 2021 based on food commodity, type of activity and business size. For more information, refer to the SFCR timelines.

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Infographic: How to Keep Food Safe: Categories of Hazards. Description follows.

Keeping food safe

The following are considered to be international best practices to identify food hazards. A hazard is anything present in food with the potential to harm someone, either by causing illness or injury.

Biological Hazards:

Bacteria, viruses, or parasites that could cause foodborne illness

Watch out for:

Protect your food by:

Chemical Hazards:

Anything that could introduce an unwanted chemical into your food

Watch out for:

Protect your food by:

Physical Hazards:

Unintentional or dangerous materials that could end up in your food

Watch out for:

Protect your food by:

By preventing food safety hazards, you:

Did you know?

Food can become contaminated during growing, harvesting, processing, shipping, storing or handling.

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