In the absence of proper control, what could be a potential consequence of hazards?

The potential consequence of hazards in the absence of proper control is indeed illness or injury in humans or animals. This outcome is a fundamental concern in HACCP training, as the main goal of the HACCP system is to identify and manage hazards that could lead to foodborne illnesses or adverse health effects.

When hazards, such as biological contaminants (bacteria, viruses), chemical contaminants (pesticides, additives), or physical hazards (foreign objects), are not adequately controlled, they can result in serious health issues. These may range from mild food poisoning to severe health complications or even fatalities. Therefore, maintaining strict control measures throughout food production is crucial to safeguarding public health and ensuring that food products are safe for consumption.

The other options provided do not align with the reality of unmonitored hazards. Increased product variety and enhanced safety standards are outcomes that would not typically occur without adequate controls. Instead, a lack of control might lead to a reduction in safety standards. Additionally, lower production costs may be realized through inadequate measures, but this could compromise safety and quality, leading to the significant risk of illness or injury. Thus, emphasizing the importance of hazard control reflects the core principles of HACCP and its role in protecting consumers.