There are four types of hazards that you need to consider:
1. Microbiological hazards
Microbiological hazards include bacteria, yeasts, moulds and viruses.
2. Chemical hazards
Chemical hazards include water, food contact materials, cleaning agents, pest control substances, contaminants (environmental, agricultural and process e.g. acrylamide), pesticides, biocides and food additives.
3. Physical hazards
Physical hazards include glass, packaging, jewellery, pest droppings, screws etc.
This refers to the risk associated with the unintended presence of one or more of the 14 EU listed food allergens due to cross-contamination.