Give examples of biological hazards that HACCP typically targets.

• A. Heavy metals in equipment.
• B. Pesticide residues.
• C. Bone fragments.
• D. Salmonella, Listeria monocytogenes, Campylobacter, E. coli, Bacillus cereus.

Answer: (D)

Biological hazards are living organisms or their toxins that can cause illness. The best answer lists common foodborne pathogens—Salmonella, Listeria monocytogenes, Campylobacter, Escherichia coli, and Bacillus cereus—which HACCP targets to prevent illness through controls like proper cooking, chilling, hygiene, and preventing cross-contamination. The other options point to chemical hazards (heavy metals, pesticide residues) and a physical hazard (bone fragments). These are hazards HACCP also considers, but they belong to different categories; the listed pathogens are the typical biological hazards HACCP focuses on.