What is a common hazard to address in the HACCP system?

In a Hazard Analysis and Critical Control Points (HACCP) system, addressing potential biological, chemical, or physical hazards is crucial for ensuring food safety. The HACCP framework is designed specifically to identify, evaluate, and control these hazards that could compromise the safety of food products. Biological hazards include pathogens such as bacteria, viruses, and parasites that can cause foodborne illnesses. Chemical hazards may involve harmful substances such as pesticides, cleaning agents, or allergens that could contaminate food. Physical hazards refer to foreign objects like metal shards or glass that might inadvertently enter food products.

By focusing on these potential hazards, the HACCP system provides a proactive approach to food safety, emphasizing the need for prevention rather than simply reacting to issues after they arise. This systematic identification and control of risks help protect consumers and ensure compliance with food safety regulations, making it a fundamental aspect of any food production or processing operation.