Which hazards are addressed by HACCP?

• A. Biological
• B. Chemical
• C. Physical
• D. All of the above

Answer: (D)

HACCP is a preventive system that targets any potential hazard that could contaminate food, not just one category. It addresses all major hazard types: biological hazards such as pathogenic bacteria, viruses, and parasites; chemical hazards including residues from cleaners or pesticides, toxins, and contaminants; and physical hazards like glass, metal fragments, or plastic pieces. The process involves identifying where hazards could occur (hazard analysis), establishing points where control can prevent or reduce those hazards (critical control points), setting safety limits, monitoring those points, taking corrective actions when limits are not met, and verifying and documenting everything. Because it aims to prevent all kinds of hazards throughout production, the best answer is that all of the above are addressed.