NEHA Certified Professional – Food Safety (CP-FS) Practice Exam

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What does "food safety hazard" refer to in the context of HACCP?

Only chemical hazards

Physical contaminants

Any potential source of contamination

In the context of Hazard Analysis and Critical Control Points (HACCP), "food safety hazard" encompasses any potential source of contamination that can pose a risk to food safety. This comprehensive definition includes biological hazards (such as bacteria, viruses, and parasites), chemical hazards (such as pesticides or food additives), and physical hazards (such as glass shards or metal fragments).

HACCP is designed to identify, evaluate, and control these hazards throughout the food production process to ensure safe consumption. By considering all types of hazards, the HACCP framework allows food safety professionals to implement appropriate controls at critical points, thereby minimizing risks and protecting consumers. Understanding this broad definition is essential for effectively applying HACCP principles in food safety management.

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Biological hazards only

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