What types of hazards does HACCP primarily address?

HACCP, which stands for Hazard Analysis Critical Control Point, primarily addresses biological, chemical, and physical hazards because these are the main types of risks that can lead to food safety issues.

Biological hazards include pathogens such as bacteria, viruses, and parasites that can contaminate food and cause illness. Chemical hazards involve harmful substances such as pesticides, food additives, or contaminants that may enter the food supply. Physical hazards pertain to foreign objects, such as glass, metal, or plastic, that could inadvertently be included in food products and pose a risk to consumers' safety.

Focusing on these three categories allows HACCP to create a comprehensive safety management approach, ensuring that food production processes are monitored and controlled to prevent potential hazards effectively. The other options suggest categories that either combine unrelated hazards (like structural or cultural) or introduce factors that do not directly affect food safety in the same manner as biological, chemical, and physical hazards.