Which type of control is NOT typically included in HACCP?

HACCP, or Hazard Analysis Critical Control Point, is a systematic approach used to identify and manage potential hazards in food safety. The key focus of HACCP is on controlling biological, chemical, and physical hazards that could compromise food safety.

Biological control is crucial as it aims to prevent the growth of harmful microorganisms that can cause foodborne illnesses. Chemical control ensures that any additives or contaminants that are introduced are managed appropriately to ensure safety. Environmental control involves managing sanitation and physical conditions to prevent contamination.

Mechanical control, on the other hand, is not typically a specific category in HACCP framework discussions. While equipment and machinery may be important in food processing and can influence food safety, mechanical systems are primarily considered part of broader operational practices rather than a standalone control category within the HACCP principles. Hence, mechanical control does not align directly with the core intentions of the HACCP methodology, which emphasizes biological, chemical, and environmental factors that directly affect food safety.