What types of hazards does HACCP address?

HACCP, or Hazard Analysis and Critical Control Points, is specifically designed to identify and control hazards that can compromise food safety during production. The core types of hazards that HACCP addresses are biological, chemical, and physical hazards.

Biological hazards include pathogens such as bacteria, viruses, and parasites that can cause foodborne illness. These are significant concerns in food safety and are a primary focus of HACCP plans.

Chemical hazards refer to harmful substances that can contaminate food, including pesticides, food additives, and allergens. Managing these is crucial to prevent adverse health effects in consumers.

Physical hazards encompass foreign objects that may inadvertently be present in food products, such as glass, metal, or plastic pieces. These can pose choking hazards or injuries to consumers.

Selecting the correct answer underscores the fundamental nature of HACCP as a systematic approach to ensure that food products are safe for consumption by controlling these significant hazards throughout the food production process.