Which of the following is NOT a type of hazard addressed by HACCP?

HACCP, or Hazard Analysis Critical Control Point, is a systematic approach used in food safety that focuses on identifying and managing various types of hazards that can affect food products. The primary types of hazards addressed by HACCP include biological hazards, chemical hazards, and physical hazards.

Biological hazards pertain to microorganisms such as bacteria, viruses, and parasites that can cause foodborne illnesses. Chemical hazards involve harmful substances or contaminants that can enter food through various means, such as pesticide residues or food additives. Physical hazards refer to foreign objects found in food, like broken glass or metal fragments, which can pose a risk to consumer safety.

Economic hazards, on the other hand, do not fall under the scope of HACCP. These pertain to issues related to the economic impacts on food production, pricing, or market dynamics. While economic considerations are important in the food industry, they do not directly affect food safety or consumer health, which is the primary focus of HACCP. Thus, the identification of economic hazards is not part of the HACCP framework, confirming why this option is the one not addressed by HACCP principles.