What is the purpose of Hazard Analysis in HACCP?

• A. To identify potential hazards at the planning stage.
• B. To set pricing targets.
• C. To identify possible biological, chemical, and physical hazards during food preparation.
• D. To evaluate customer satisfaction.

Answer: (C)

Hazard analysis in HACCP is about spotting anything that could cause harm to a food product by biological, chemical, or physical means. It involves examining the entire process flow, especially during food preparation and handling, to identify where such hazards might occur and how serious or likely they are. This careful identification lets the team determine where controls are needed to prevent, reduce, or eliminate risk.

The best choice reflects this by naming the three hazard types and the focus on identifying them in the preparation process. The other options miss the purpose entirely: pricing targets and customer satisfaction aren’t safety concerns, and hazards aren’t limited to the planning stage—they can arise at many steps, including during actual preparation and processing.