Hazard Analysis and Critical Control Point (HACCP) Practice Exam

What are the three categories of food safety hazards?

1. Chemical, biological, and allergens

2. Biological, physical, and chemical

3. Toxic, infectious, and allergens

4. Infectious, physical, and chemical

The correct answer is: Biological, physical, and chemical

The three categories of food safety hazards are biological, physical, and chemical. Biological hazards include microorganisms such as bacteria, viruses, fungi, and parasites that can cause foodborne illnesses. These are often the most significant concerns in food safety, as they can multiply under the right conditions and pose serious health risks to consumers. Physical hazards refer to any foreign objects that can contaminate food, such as glass, metal shards, wood, or plastic. These can cause injury or illness if ingested and are critical to monitor during food processing and preparation. Chemical hazards encompass harmful substances that can be introduced into food, including pesticides, cleaning agents, and additives that may be misused. Proper handling and storage of food products and adherence to regulations help minimize these risks. This classification is important in the HACCP system since identifying and mitigating these hazards is key to ensuring food safety and protecting public health. Recognizing the distinct categories allows for targeted strategies to prevent contamination and safeguard food products effectively.