What are the three types of food hazards?

The correct answer identifies the three primary types of food hazards as biological, physical, and chemical.

Biological hazards include microorganisms such as bacteria, viruses, and parasites that can contaminate food and cause illness. These organisms can originate from various sources, including raw foods, contaminated water, or improper food handling practices. Understanding biological hazards is crucial for preventing foodborne illnesses, as they are the most common type of food hazard.

Physical hazards refer to foreign objects that may inadvertently be found in food, such as hair, glass shards, or metal fragments. These objects can cause injury to consumers and are a significant concern in food safety. Identifying and minimizing physical hazards during food preparation and service is essential for ensuring the safety of the food being served.

Chemical hazards encompass harmful substances that can contaminate food, including pesticides, food additives, and cleaning agents. Proper handling, storage, and understanding of these substances are vital to prevent chemical contamination of food.

Together, these three categories provide a comprehensive understanding of food safety hazards, emphasizing the importance of vigilance in food preparation and handling to mitigate risks and ensure consumer safety.