Hazard Analysis and Critical Control Point (HACCP) Practice Exam

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Expand your understanding of the HACCP system. Challenge yourself with flashcards and multiple-choice questions, each with detailed hints and explanations. Master the principles of food safety and enhance your skills!

Practice this question and more.

Which type of hazard can arise from physical contaminants in food products?

Chemical
Biological
Allergens
Physical

The correct answer is: Physical

Physical hazards in food products are contaminants that can potentially cause harm when ingested. These hazards typically include foreign objects such as glass, metal fragments, plastic pieces, or stone that may unintentionally get mixed into food during processing, handling, or packaging. The presence of such contaminants can lead to injury or choking if consumed. Understanding the nature of physical hazards is crucial for implementing controls in the HACCP plan to ensure food safety. The other types of hazards mentioned do not specifically relate to physical contaminants. Chemical hazards involve harmful substances that can cause illness or adverse reactions, such as pesticides or food additives that may exceed safe limits. Biological hazards pertain to pathogens like bacteria, viruses, or parasites that can grow in food and lead to foodborne illnesses. Allergens are substances that can trigger allergic reactions in sensitive individuals, such as nuts or gluten. While all these hazards are important in food safety, they stem from different sources than physical hazards.