The five key principles of food hygiene, according to WHO, are: Food contamination happens when food are corrupted with another substance.
It can happen In the process of production, transportation, packaging, storage, sales and cooking process.
Animals like rodents and insects can infiltrate a container or prep area if left unattended.
Any food that has been stored while in an exposed environment should be carefully inspected before consuming, especially if it was at risk of being in contact with animals.
In developed countries there are intricate standards for food preparation, whereas in lesser developed countries there are fewer standards and less enforcement of those standards.
Another main issue is simply the availability of adequate safe water, which is usually a critical item in the spreading of diseases. However this cannot be achieved due to the number of persons involved in the supply chain, as well as the fact that pathogens can be introduced into foods no matter how many precautions are taken.Any foods deemed contaminated should be disposed of immediately, and any surrounding food should be checked for additional contamination.ISO 22000 is a standard developed by the International Organization for Standardization dealing with food safety. ISO 22000 standard: The ISO 22000 international standard specifies the requirements for a food safety management system that involves interactive communication, system management, prerequisite programs, HACCP principles. It is the culmination of all previous attempts from many sources and areas of food safety concern to provide an end product that is safe as possible from pathogens and other contaminants.For example, liquid foods like soup kept in a hot slow cooker (65° C) may last only a few hours before contamination, but fresh meats like beef and lamb that are promptly frozen (-2° C) can last up to a year.The geographical location can also be a factor if it is in close proximity to wildlife.Common sources to create physical contaminations are: hair, glass or metal, pests, jewelry, dirt and fingernails.Common sources of chemical contamination can include: pesticides, herbicides, veterinary drugs, contamination from environmental sources (water, air or soil pollution), cross-contamination during food processing, migration from food packaging materials, presence of natural toxins or use of unapproved food additives and adulterants.Same for polysorbate E 435: see 2012.0838 from Denmark, unauthorised polysorbates in coconut milk and, 2007. Only for the latter the EU amended its regulations with (EU) No 583/2012 per 2 July 2012 to allow this additive, already used for decades and absolutely necessary.Food Standards Australia New Zealand requires all food businesses to implement food safety systems.The contamination can be physical, chemical and biological.If the foreign objects are bacteria, the case will a physical and biological contamination.