Which of the following is NOT considered one of the five most common hazards according to the CDC?

The five most common hazards recognized by the CDC in food safety include biological, chemical, and physical hazards. Biological hazards refer to microorganisms such as bacteria, viruses, and parasites that can cause foodborne illnesses. Chemical hazards involve harmful substances that can contaminate food, including pesticides and food additives. Physical hazards pertain to foreign objects in food that could cause injury, such as pieces of glass or metal.

Food recalls are actions taken by manufacturers or regulatory agencies to remove potentially unsafe foods from the market. While food recalls are important for food safety, they are not classified as a hazard type themselves; rather, they are a response to hazards that may have already occurred or been identified in the food supply. Therefore, food recalls do not fit the category of inherent risks that can directly compromise food safety, which is why it is not considered one of the five most common hazards by the CDC.