Examples of biological hazards include:

Biological hazards are primarily related to the microorganisms and natural substances that can cause illness or injury when food is consumed. The correct option refers to plant, mushroom, and seafood toxins, which are indeed examples of biological hazards because they originate from living organisms. These toxins can cause foodborne illnesses when ingested.

Certain plants, mushrooms, and certain types of seafood can produce harmful toxins that can lead to poisoning or other serious health issues. For instance, some mushrooms contain toxins that are lethal if consumed, and certain fish can accumulate toxins that pose significant health risks.

In contrast, the other options provided do not pertain to biological hazards. Hair, dirt, and metal are considered physical contaminants, while cleaners, polishes, and lubricants are classified as chemical hazards. Lastly, food storage minimums and cooking times relate to safe food handling practices and time-temperature control but are not classified as hazards themselves. Thus, option C accurately reflects the definition and examples of biological hazards in food safety.