Food allergies are classified under which type of hazard?

Food allergies are classified as chemical hazards because they are a result of the body's adverse reactions to specific proteins found in foods. When a person with a food allergy consumes an allergenic food, their immune system erroneously identifies certain proteins as harmful, triggering a chemical response that can lead to a variety of health issues, ranging from mild reactions to life-threatening anaphylaxis.

The classification as a chemical hazard underscores the importance of understanding the specific substances that can trigger these reactions, which may include common allergens like peanuts, tree nuts, fish, shellfish, milk, eggs, and wheat. This classification helps food managers and handlers recognize and control risks associated with food allergies in food service environments to ensure customer safety. The focus on chemical reactions illustrates the necessity for proper labeling, employee training, and cross-contamination prevention measures to protect individuals with food allergies.