There are three types of hazards in a food manufacturing process: physical, chemical and biological. Foreign objects are the most obvious evidence of a contaminated product and are therefore most likely to be reported by production or by consumers personnal. However, they are also less likely, than chemical or biological contaminants to affect large numbers of people. Physical hazards are generally perceptible and discernible. Physical hazards, unlike many microbiological, biological and chemical hazards do not require laboratory analysis for their recognition or description. The hazards that can lead to drowning and injury may be natural or artificial. When identifying physical hazards in any food plant, it is important not to confuse aesthetics or quality issues with physical hazards.