Which type of hazard is primarily addressed by HACCP?

HACCP, which stands for Hazard Analysis Critical Control Point, focuses primarily on biological hazards because these represent the greatest risk to food safety. Biological hazards include bacteria, viruses, parasites, and fungi that can contaminate food and cause foodborne illnesses. The system is designed to identify points in the food production process where biological contamination could occur and to implement measures to prevent, eliminate, or reduce these hazards to safe levels.

By emphasizing controls at critical points, HACCP aims to ensure that food remains safe from the farm to the table, addressing the most common causes of foodborne illnesses related to biologically hazardous agents. While chemical, physical, and environmental hazards are also important in food safety, they are secondary to biological hazards in the context of HACCP's primary focus and methodology.