What is a hazard in food safety?

• A method of risk assessment

• A regulatory measure

• A biological, chemical or physical agent in food

• A type of food product

What does risk refer to in the context of food safety?

• The process of managing food safety

• The estimate of probability and severity of adverse health effects

• The severity of food quality

• The likelihood of a hazard occurring

Which of the following is NOT an element of risk analysis?

• Risk Evaluation

• Risk Management

• Risk Assessment

• Risk Communication

What is the primary goal of risk management in food safety?

• To increase food production

• To protect public health

• To enhance international trade

• To reduce food costs

What is the first step in the risk analysis process?

• Risk Communication

• Risk Management

• Risk Assessment

• Risk Evaluation

Which of the following is a question to consider during risk assessment?

• What is the cost of the food product?

• What could go wrong?

• How many consumers are affected?

• What is the market demand?

What should risk management decisions prioritize?

• Consumer preferences

• Public health

• Economic benefits

• Market trends

What is a key principle of food safety risk management?

• Risk management should be a one-time process

• Risk management decisions should be transparent

• Risk management should ignore consumer feedback

• Risk management should focus solely on cost reduction

What does risk communication aim to promote?

• Cost-cutting measures

• Awareness and understanding of risk

• Isolation of stakeholders

• Increased production efficiency

Which of the following is NOT a source of information for identifying risks?

• Marketing Strategies

• Audit Result

• New Scientific Research

• Consumer Feedback