What hazards does HACCP hazard analysis address, and what are the three hazard types?

• A. Physical, chemical, and biological hazards.
• B. Nutritional, sensory, and texture hazards.
• C. Economic, legal, and regulatory hazards.
• D. Geographic and climatic hazards.

Answer: (A)

HACCP hazard analysis identifies hazards that could make food unsafe. These hazards fall into three types: physical hazards are foreign objects such as glass, metal fragments, or plastic that could contaminate food; chemical hazards include cleaners, sanitizers, pesticides, toxins, or residues that could contaminate or adulterate food; biological hazards involve microorganisms like bacteria, viruses, parasites, and their toxins that can cause illness. The analysis considers where these hazards might occur in the flow of food—from receiving to storage, preparation, cooking, cooling, and serving—and what controls are needed at critical points to prevent, reduce, or eliminate them. The other options describe quality attributes or external factors that do not represent safety hazards addressed by HACCP.