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 food safety risks are evaluated. Physical risks could be foreign objects like glass or metal in food. Chemical risks might involve contaminants such as pesticides or cleaning agents. Pathogenic risks relate to harmful microorganisms like bacteria or viruses.

Answer:

HACCP (Hazard Analysis and Critical Control Points) is a systematic preventive approach to food safety. During the Hazard Analysis stage, all types of food safety risks are evaluated. Physical risks could be foreign objects like glass or metal in food. Chemical risks might involve contaminants such as pesticides or cleaning agents. Pathogenic risks relate to harmful microorganisms like bacteria or viruses.