No, it's a cause of one of the above hazards. If tired, overworked, under motivated etc, you might do something which causes a biological, physical, chemical or allergen hazard.
(Note the 4th hazard should be allergens surely?)
Why introduce a fourth Hazard category, when none really is needed?
the Codex Alimentarius Commission (
HACCP 'govenours') defines 'hazard' as a 'condition of or an agent in food that has the potential to cause an adverse health effect' 9CAC/RCP 1-1969, Rev. 4-2003, page 5).
Mental illness or other problems that lead a food worker to deliberately contaminate food (including bio-terrorism) is surely a serious issue, but, I agree with GMO and Cathy, needs to be addressed as a prerequisite to
HACCP (e.g. in company security policy).
GMO: Are allergens not chemical substances? I would include them under chemical hazard and cross-reference to physical hazards for prevention and detection purposes because allergens are ususlly introduced to foods via a carrier substance (e.g. segregate allergen-containing and allergen-free product during storage, handling and manufacture of foods). If they cannot be avoided in a product or process, the end product must be labelled accordingly.
In the manufacturing of allergen-free foods for coeliacs, etc, I would insist that allergen control is made a
CCP or at least an operative pre-requisite that is closely monitored.
Matt