Hazard: A biological, chemical or physical agent in food, or a condition of a food, that may cause an adverse health effect. (Danger). Hazard analysis: The process of collecting and evaluating information on hazards and conditions leading to their presence, to decide which ones are significant for food safety.azard: A biological, chemical or physical agent in food, or a condition of a food, that may cause an adverse health effect. (Danger). Hazard analysis: The process of collecting and evaluating information on hazards and conditions leading to their presence, to decide which ones are significant for food safety.
Eating more food, or bigger portions, will cause your blood glucose levels to rise more than eating smaller portions. Since carbohydrates affect blood glucose levels the most, the amount of carbohydrate that you eat each day is very important in controlling your blood glucose levels.lood glucose levels are affected differently depending on whether you eat foods containing carbohydrates, proteins, fats, or a combination of these three. Carbohydrates will cause blood glucose to rise the most and the most quickly.
Your post-prandial blood glucose levels will largely be influenced by the meal you have eaten, the type and dose of medication you take and how sensitive your body is to insulin. Most people with diabetes can expect to see a rise in blood glucose levels for their after meal results.