In HACCP, which categories are considered hazards?

In HACCP, which categories are considered hazards?

• A. Financial, legal, and logistical hazards.
• B. Biological, chemical, and physical hazards.
• C. Operational, strategic, and tactical hazards.
• D. Marketing and reputational hazards.

Answer: (B)

In HACCP, hazards are threats to food safety that come in three main forms: biological, chemical, and physical. Biological hazards include pathogens like bacteria, viruses, and parasites that can cause illness if consumed. Chemical hazards involve harmful substances such as cleaning agents, pesticides, residues, or toxins that may contaminate food. Physical hazards are foreign objects like glass, metal, plastic, or bone that could injure a consumer or cause choking. These three categories cover the primary ways food can become unsafe, guiding how controls are planned at critical points in production and handling. The other options describe business or management risks (financial, legal, logistical; operational/strategic/tactical; marketing/reputational) rather than direct safety hazards that arise from food itself, which is why they aren’t the correct categories in HACCP.

In HACCP, hazards are threats to food safety that come in three main forms: biological, chemical, and physical. Biological hazards include pathogens like bacteria, viruses, and parasites that can cause illness if consumed. Chemical hazards involve harmful substances such as cleaning agents, pesticides, residues, or toxins that may contaminate food. Physical hazards are foreign objects like glass, metal, plastic, or bone that could injure a consumer or cause choking. These three categories cover the primary ways food can become unsafe, guiding how controls are planned at critical points in production and handling.

The other options describe business or management risks (financial, legal, logistical; operational/strategic/tactical; marketing/reputational) rather than direct safety hazards that arise from food itself, which is why they aren’t the correct categories in HACCP.