In the HACCP system, hazards are divided into three categories: contamination, growth of pathogens, and __________________.
A) lag phase
B) critical control points
C) flow of food
D) survival of pathogens

Question

Quizplus · Accepted Answer

Hazards in the HACCP (Hazard Analysis and Critical Control Points) system are categorized into three main types: contamination, growth of pathogens, and survival of pathogens. These categories encompass the various ways in which food safety can be compromised, from initial contamination through to conditions that allow pathogens to remain viable in food products.

In the HACCP System, Hazards Are Divided into Three Categories