Hazard Analysis and Critical Control Point (HACCP) Practice Exam

An agent that is likely to cause harm or illness is referred to as a?

1. Risk

2. Hazard

3. Contaminant

4. Threat

The correct answer is: Hazard

A hazard is any agent or condition that has the potential to cause harm or illness. In the context of food safety and HACCP, a hazard can be biological (like bacteria or viruses), chemical (such as pesticides or food additives), or physical (like metal fragments or glass). Identifying hazards is a critical step in the HACCP system, as it allows food safety teams to evaluate what could potentially lead to unsafe food products and implement measures to control these risks. In contrast, the other terms present different concepts. A risk involves the likelihood of a hazard causing harm and considers the level of exposure, while a contaminant is often used to describe something that has unintentionally introduced undesirable substances into food. A threat typically signifies a broader concept, often related to security concerns rather than the specific context of food safety hazards. Understanding these distinctions is essential for effectively applying HACCP principles.