A hazard analysis focuses on identifying:

A hazard analysis is a critical component of food safety management systems, particularly in protocols like Hazard Analysis and Critical Control Points (HACCP). It specifically aims to identify biological, chemical, and physical hazards that can potentially jeopardize food safety. In this context, focusing on biological hazards is essential because they pose significant risks in food safety; they include pathogens such as bacteria, viruses, and parasites that can cause foodborne illnesses.

By identifying these biological hazards, food handlers and safety managers can implement appropriate controls and preventive measures to minimize the risk of contamination and ensure that food is safe for consumption. This is a fundamental aspect of maintaining health standards in the food service industry and protecting public health.

Other options mentioned may relate to processes within a food service operation, but they do not directly pertain to the primary goals of a hazard analysis. Potential customer complaints, financial risks, and employee training needs are important considerations in the overall operation of a food service business but are not the focus of a hazard analysis, which zeroes in primarily on food safety issues.