22.黃麴毒素是屬於HACCP管理系統三種危害中之何種危害之一？
(A)生物性危害
(B)物理性危害
(C)化學性危害
(D)中毒性危害

Biological hazards: bacteria, viruses, parasitic protozoa and worms.
Chemical hazards: naturally occurring chemical hazards (e.g., mycotoxins, scombrotoxin, ciguatoxin, mushroom toxins and shellfish toxins), intentionally added chemicals (e.g., preservatives, nutritional additives and color additives), unintentionally or incidentially added chemicals (e.g., pesticides, fungicides, herbicides, fertilizers, antibiotics, growth hormones, lead, zinc, arsenic and sanitizers)
Physical hazards: glass (e.g., bottles), metal (e.g., wire and staples).

Reference: http://seafoodhaccp.cornell.edu/Intro/blue_pdf/Chap02Blue.pdf