Safe Quality Food (SQF) Certified Practice Exam

Food safety hazards are classified based on the severity and likelihood of occurrence. This approach allows food safety professionals to prioritize and manage risks effectively. By assessing the severity, which refers to the seriousness of potential harm that a hazard could cause, alongside the likelihood of occurrence, which considers how probable it is that a hazard will manifest, organizations can develop risk-based strategies.

This classification helps in identifying which hazards require immediate attention and resources, ensuring that the most critical risks are addressed to protect consumer health. The focus on severity and likelihood aligns with risk management principles used in food safety frameworks, enabling continuous improvement in safety protocols and practices.

Considering alternative criteria, such as cost, geographic location, or the number of reports received, may play a role in understanding food safety issues, but they do not inherently categorize the hazards themselves or provide a systematic method for evaluating their impact on safety.