Certified HACCP Auditor Practice Exam

Which of the following are key factors that technical information about a food product should include?

1. Only nutritional values

2. Preservatives used and potential hazards

3. Brand marketing strategies

4. Consumer feedback data

The correct answer is: Preservatives used and potential hazards

The key factors that technical information about a food product should include the preservatives used and potential hazards because this information directly relates to food safety and compliance with health regulations. Understanding the preservatives helps stakeholders recognize the product's shelf life, its role in preventing spoilage, and any potential allergic reactions or sensitivities that consumers may have. Additionally, identifying potential hazards is critical in a HACCP (Hazard Analysis Critical Control Point) plan, which monitors food safety at various stages of production to prevent foodborne illnesses. This focus on safety is fundamental in maintaining product integrity and consumer trust. In contrast, while nutritional values can be important, they are not as critical as the detailed information about preservatives and hazards. Brand marketing strategies are primarily related to how the product is marketed to consumers, which is not a technical issue. Consumer feedback can certainly inform improvements or adjustments to products but does not constitute key technical information necessary for the safety and compliance aspect of food production.