Which of the following chemical types must be controlled due to possible health risks?

The significance of controlling both preservatives and color additives lies in their potential health risks. Preservatives are chemicals added to food products to prevent spoilage and extend shelf life, but certain preservatives can cause allergies or other adverse reactions in some individuals. For instance, sulfites can trigger asthma symptoms, and some synthetic preservatives have raised concerns about long-term health effects.

Color additives, on the other hand, are used to enhance the visual appeal of food. While many color additives are considered safe, some can pose health risks if consumed in large quantities or if individuals have specific sensitivities or allergies. The regulation of these substances ensures that they are used within safe limits and do not pose a risk to public health.

Therefore, recognizing the potential hazards associated with both preservatives and color additives is essential in a HACCP plan. This approach helps ensure food safety by monitoring and controlling these chemical types to minimize health risks to consumers.