A food safety hazard refers to any agent with the potential to cause adverse health consequences for consumers. A general definition of a hazard as related to food safety is conditions or contaminants that can cause illness or injury. Biological hazards include microorganisms such as bacteria, viruses, yeasts, molds and parasites. Food safety hazards occur when food is exposed to hazardous agents which result in contamination of that food.
The HACCP plan is designed to control all reasonably likely food-safety hazards. Such hazards are categorized into three classes: biological, chemical and physical. Overhead 2. Biological hazards include harmful bacteria, viruses or parasites (e.g., salmonella, hepatitis A and trichinella).