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.
Dietary cholesterol is only found in foods that come from animals (meat, fish, dairy products, eggs). Too much cholesterol in your diet can raise your blood cholesterol. The American Heart Association recommends that you limit your intake of dietary cholesterol to 200 mg a day or less.Eating too much saturated fat also effects your blood cholesterol.Your total fat intake should be 25-35% of daily calories with less than 7% of daily calories coming from saturated fat.he American Heart Association recommends that you limit your intake of dietary cholesterol to 200 mg a day or less. Eating too much saturated fat also effects your blood cholesterol. Your total fat intake should be 25-35% of daily calories with less than 7% of daily calories coming from saturated fat.