Which Food safety hazards result from Poor Waste Management?

Food is the primary thing for a living being to lead their life. This is common for all animals, plants, insects, and humans. Food safety hazards causing various infections from food. There may be many problems like food poisoning, attracting pests, if the food is not secured. If your business is related to the food industry then food safety is a must to provide good and healthy food to the customers.

poor waste management

Dumping food waste into the land or a closed area will produce an enormous smell that cannot be handled by humans. The waste food will easily be decomposed and will attract the pests like ants, cockroaches, and some other insects. So waste management of food is very important to keep our environment and life healthy.


The HACCP stands for Hazard Analysis Critical Control Point. The HACCP principles are used to prevent food safety and to estimate the hazards faced when the food is not maintained properly. The HACCP principles revise the current status of food industry operation and it will upgrade or provide safety measures for the unwanted risks.

Food safety hazards from poor waste management

Food safety hazards 

There will be many problems faced by humans if the food waste is not disposed of properly or the poor waste management. The issues like food poisoning, attracting insects, produces smell and GHG, etc., But majorly the hazards of food safety are categorized into four types:

  1. Biological Hazards
  2. Chemical Hazards
  3. Physical Hazards
  4. Allergenic Hazards

 Biological Hazards

The biological hazard refers to the micro-organisms such as bacteria and viruses. The micro-organisms contaminate food and will produce tedious toxins which will lead to serious illness. The bacteria can be easily produced in the dead organism and the decomposed wastes. There is a statistic showing that bacteria can double their number in their zone. That wide composed wastes be a Danger zone for humans. The danger zone is between 8°C and 60°C. In this danger zone, the bacteria can double their number every 20 minutes. When the temperature is below 8°C, the doubling number of bacteria will be reduced and slowly make it pause. When the temperature is above 20°C, the bacteria will be killed.

Some of the micro-organisms that produce in food are,

  • Salmonella
  • Campylobacter
  • Listeria
  • Norovirus

hazards from poor waste management

Chemical Hazards

The contamination of food can also be done by chemicals. So be sure that the food is away from the chemicals. The toxins produced by chemicals will lead to severe diarrhea. You must aware of which the food is not treated with chemicals previously. Chemicals like mycotoxins, pesticides, NaNO3, chemicals used in the kitchen, and pest control are dangerous to human health which cause unimaginable illness.

Physical Hazards

The physical hazards include the mistakes which are done by us. This will cause damage to ourselves. While handling the food we must aware that the food is covered properly and it is not affected earlier. While decomposing, if there are any plastic or glass pieces inside the food, it will be easy for insects or bacteria to stick with that. So avoid using physical elements near food practices.

Food wastes

Allergenic Hazards

Basically, allergic reactions produce in the human body by the infection caused by food. This is simply called food poisoning. This will not leave our body parts to work normally. It causes dysentery and continuous vomiting. This is extremely dangerous to human health. So, ensure the safety of the food before consuming. You must aware that the food is securely handled and dressed.