When conducting a hazard analysis for a seafood restaurant's HACCP plan, which type of hazard would be MOST important to identify for raw oysters?

Question

Accepted Answer

A: Biological hazards from pathogenic bacteria and viruses. Per ServSafe Chapter 9, the first HACCP principle requires conducting a hazard analysis to identify potential biological, chemical, and physical hazards. For raw oysters, biological hazards — including Vibrio vulnificus, Norovirus, and Hepatitis A — are the primary HACCP concerns requiring control through approved sourcing and proper temperature management. While shellfish is also a major allergen (Big 9), biological hazards pose the greatest population-level risk and are the primary focus of a raw oyster HACCP plan.

When conducting a hazard analysis for a seafood restaurant's HACCP plan, which type of hazard would be MOST important to identify for raw oysters?

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