How is a hazard defined according to CODEX?

A hazard is defined according to CODEX as a biological, chemical, or physical agent in food that may cause a food safety risk. This definition encompasses any potential source of harm associated with food products, recognizing that such hazards can originate from various factors. Biological hazards could include bacteria, viruses, or parasites; chemical hazards might refer to pesticides, allergens, or other harmful substances; and physical hazards could involve foreign objects like glass or metal fragments.

This definition is crucial for establishing effective food safety management practices, such as those outlined in HACCP (Hazard Analysis and Critical Control Points) protocols. Understanding the nature of hazards allows food safety managers to identify potential risks in food handling, processing, and preparation, ultimately leading to the implementation of critical control measures to mitigate those risks.

In contrast, the other choices do not align with this definition. A natural food component with no health effects does not represent a hazard, and a marketing term for food safety fails to capture the essence of risk associated with food. Similarly, an operational control point refers to specific steps in the food production process where controls can be applied, rather than a hazard itself.