A food safety hazard refers to an agent that has the potential to cause adverse health consequences for the end consumer. The risk of harm to consumers will be heightened if and when food is exposed to hazardous agents. Fundamentally there are four major food safety hazards that can occur within any step of the food chain, for example; at point of harvest and during, processing, transporting, preparing, storing, cooking and service of food. These hazards may be microbiological, chemical, physical or allergenic.