Which of the following is NOT one of the five most common hazards according to the Center for Disease Control (CDC)?

The five most common hazards identified by the CDC in relation to food safety primarily include biological, chemical, and physical hazards. Biological hazards encompass bacteria, viruses, parasites, and fungi that can contaminant food and cause illness. Chemical hazards involve harmful substances like pesticides, cleaning agents, or allergens that might inadvertently end up in food. Physical hazards refer to foreign objects, such as metal shards or pieces of glass, that can cause injury.

Food recalls, while significant in the context of ensuring food safety and reacting to identified hazards, do not fall under the category of hazards themselves. A recall is a response to the identification of a hazard that is already present in the food supply, rather than a type of hazard in and of itself. Therefore, it is not included in the list of the five common hazards recognized by the CDC. This distinction highlights the proactive nature of food safety practices, which focus on preventing hazards rather than simply managing the recall of affected products.