Which of the hazards is HACCP mostly concerned with?

HACCP, which stands for Hazard Analysis Critical Control Point, primarily focuses on biological hazards, as these are the leading cause of foodborne illnesses. Biological hazards encompass a range of pathogens, including bacteria, viruses, and parasites, which can contaminate food and pose significant health risks. The HACCP system is designed to identify critical points in the food processing and preparation stages where these biological hazards can occur and to implement measures to control them effectively.

By concentrating on biological hazards, HACCP emphasizes preventative strategies rather than relying solely on inspection and testing after the fact. This proactive approach helps ensure food safety from the very beginning of the food handling process, ultimately protecting public health.

Other types of hazards, such as chemical, physical, and radiological, are also important in food safety but are not the primary focus of HACCP. While chemical hazards involve harmful substances like pesticides and cleaning agents, and physical hazards can include foreign objects like glass or metal, biological hazards remain the most critical concern within the HACCP framework.