What three types of hazards must be addressed in a hazard analysis?

The correct answer highlights the three primary types of hazards that are critical to consider in a hazard analysis, which are biological, chemical, and physical hazards.

Biological hazards include pathogens such as bacteria, viruses, and parasites that can contaminate food and cause illness. Identifying and controlling these hazards is fundamental to ensuring food safety since they pose significant health risks.

Chemical hazards refer to harmful substances that can contaminate food, including pesticides, food additives, and naturally occurring toxins. These hazards must be rigorously monitored to prevent chemical-related illnesses or allergies.

Physical hazards are foreign objects that can inadvertently make their way into food products, such as glass, metal shards, or plastic pieces. These can cause injury to consumers if ingested.

By addressing these categories of hazards in a hazard analysis, food safety programs can better ensure that risks are identified, evaluated, and managed effectively to protect public health. Understanding this framework is essential for compliance with regulatory standards and for designing effective food safety management systems.