What does the term "hazard" encompass in the context of HACCP?

In the context of HACCP, the term "hazard" is broad and encompasses any agent that may cause illness or injury. This includes biological hazards, such as bacteria and viruses; chemical hazards, such as allergens and toxic substances; and physical hazards, such as foreign objects that could cause harm. A comprehensive understanding of hazards is crucial to ensure food safety, as identifying and managing all potential risks helps prevent foodborne illnesses and ensures consumer protection.

Focusing specifically on agents that only fall into one category—biological, chemical, or physical—would limit the scope of hazard analysis. HACCP is designed to be an inclusive framework that addresses all aspects of potential hazards associated with food production and processing.