Hazard Analysis and Critical Control Point (HACCP) Practice Exam

In a dairy processing facility, what type of hazard is identified when a chemical taste comes from cleaning chemical residue?

1. Physical

2. Chemical

3. Biological

4. Allergens

The correct answer is: Chemical

The identification of a chemical taste arising from cleaning chemical residue in a dairy processing facility is categorized as a chemical hazard. Chemical hazards refer to harmful substances that can contaminate food products and pose health risks to consumers. In this case, the presence of cleaning chemicals in the final product not only affects the quality and taste of the dairy items but also poses a potential health risk if ingested. Understanding and identifying chemical hazards is crucial in HACCP practices because they require specific controls to ensure that products are safe for consumption. These controls might include ensuring that cleaning processes are properly managed, that residues are adequately rinsed away, and that the right cleaning agents are utilized, ensuring they are safe for food contact. Other types of hazards include physical hazards, which involve foreign objects in food; biological hazards, which pertain to pathogenic microorganisms; and allergens, which involve substances that may trigger allergic reactions. Each of these hazards requires its own strategies for prevention and control, underscoring the importance of a comprehensive understanding of food safety practices.