Give examples of chemical hazards relevant to HACCP.

• A. Cleaning agents, sanitizers residues, pesticides, lubricants, heavy metals; ensure proper storage, usage, and residue control.
• B. Salmonella
• C. Glass fragments
• D. Bacteria

Answer: (A)

Chemical hazards in HACCP are substances that can contaminate food and cause illness if ingested. They include cleaning agents and their residues, sanitizers, pesticides used on crops, lubricants or coolants that could contaminate food during processing, and heavy metals that may leach from equipment or packaging. This option is the best because it directly lists real chemical hazards and highlights the need to manage them through proper storage, correct usage, and residue control to prevent contamination.

The other options aren’t chemical hazards. Biological hazards like Salmonella and bacteria involve living microorganisms, not chemicals. A physical hazard such as glass fragments is a solid material issue, not a chemical contaminant.