What is a primary hazard addressed by HACCP?

A primary hazard addressed by HACCP is physical hazards. HACCP, which stands for Hazard Analysis Critical Control Points, is a systematic approach to food safety that focuses on identifying and controlling potential biological, chemical, and physical hazards that can cause a food safety risk. Physical hazards can include foreign objects such as metal shards, glass, plastic, or stones that may inadvertently be introduced into food products during the production process.

Acknowledging and mitigating physical hazards is crucial, as they can lead to choking, injury, and other serious health risks for consumers. The HACCP framework requires businesses to identify critical control points where these hazards can be effectively managed to ensure the safety of the food supply.

In contrast, pesticide residues, while a serious concern in food safety, fall under the category of chemical hazards rather than physical hazards. Electrical hazards in machinery pertain more to workplace safety and equipment maintenance, not directly to food safety management. Inadequate employee training is also important for overall food safety practices, but it primarily addresses operational effectiveness rather than specific hazards in food production. Therefore, physical hazards represent a core area of focus within the HACCP system.