What are the three categories of food safety hazards?

The three categories of food safety hazards are Biological, Chemical, and Physical Hazards.

Biological hazards refer to harmful microorganisms such as bacteria, viruses, and parasites that can contaminate food and cause illnesses. These hazards are often the most common and significant risks in food safety, as they can multiply rapidly under the right conditions and are often difficult to detect without proper monitoring.

Chemical hazards encompass a wide range of harmful substances, including cleaning agents, pesticides, and food additives that can be toxic if ingested in significant quantities. Proper handling and storages, such as ensuring that food does not come into contact with hazardous substances or that chemicals are clearly labeled, are vital for preventing these types of hazards.

Physical hazards involve foreign objects that can accidentally become part of food products, such as pieces of glass, metal, or plastic. These objects can cause injury to consumers and are a significant concern in food preparation and packaging.

The other options include terms that do not accurately identify the primary hazard categories recognized in food safety standards. For example, psychological hazards are not typically defined as hazards within the context of food safety practices, as they do not relate directly to the physical risks associated with food consumption. Similarly, terms like environmental hazards or cultural hazards do not fall under