Question

during the hazard analysis stage of haccp, what type of food safety risks are considered? physical risks chemical risks pathogenic risks all of these risks are considered

Explanation:

HACCP (Hazard Analysis and Critical Control Points) is a systematic preventive approach to food safety. During the Hazard Analysis stage, all types of risks - physical (e.g., foreign objects like glass), chemical (e.g., pesticides, toxins), and pathogenic (e.g., bacteria like Salmonella) - are evaluated to identify potential hazards in the food production process.

Answer:

All of these risks are considered.