What is considered a hazard in the context of HACCP?

In the context of HACCP, a hazard refers specifically to any biological, chemical, or physical agent that has the potential to cause illness or injury. This definition highlights the importance of identifying and managing these hazards to ensure food safety. Biological hazards can include pathogens like bacteria and viruses; chemical hazards may involve harmful substances like pesticides or food additives; and physical hazards encompass foreign objects such as metal shards or glass pieces.

Understanding what constitutes a hazard is crucial in the development and implementation of HACCP plans. These plans are designed specifically to identify critical control points in the food production process where potential hazards can be effectively monitored and controlled to prevent foodborne illnesses and ensure consumer safety. The focus on biological, chemical, and physical agents is foundational to the principles of HACCP, making it essential for food safety professionals to recognize these hazards in their operations.