What is defined as anything that could cause harm to the consumer?

The term that is defined as anything that could cause harm to the consumer is "Hazard." In the context of food safety and sanitation, a hazard refers to any biological, chemical, or physical agent that can potentially cause illness or injury. Understanding what constitutes a hazard is crucial for implementing effective safety measures in food handling and service environments.

For instance, biological hazards may include bacteria such as Salmonella or E. coli, which can lead to foodborne illnesses. Chemical hazards may involve harmful substances like pesticides or cleaning agents that can contaminate food. Physical hazards might include foreign objects such as metal fragments or broken glass that could cause injury.

Recognizing and identifying hazards is fundamental to developing a comprehensive food safety plan. This allows food facilities to create appropriate controls and monitoring systems to mitigate risks, ensuring consumer safety. Other concepts like risk, control points, or critical conditions relate to managing these hazards but do not specifically define the potential harmful agents themselves.