A physical contaminant can be any foreign body present in the food, sharp objects can cause injury and some may harbour pathogens. 

Examples of physical contaminants are:

• Stones, pips, leaves or stalks from fruit
• Glass or crockery fragments
• Bone fragments from meat
• Shell fragments from eggs, nuts or shellfish
• Paper, string, staples or plastic from packaging
• Nuts, bolts and screws from machinery
• Dust and dirt from the air, rubbish or unclean equipment

How can chemical and physical contamination be controlled?

Foods should be bought from reputable suppliers. Regular checks need to be made to ensure physical objects or chemicals are not contaminating foods.

All workplace procedures should be followed such as sieving and washing. Foods should be wrapped / covered at all times. Chemicals should be stored and used safely.