What are the three major categories of hazards to food safety?

The correct answer identifies the three major categories of hazards to food safety as Biological, Chemical, and Physical Hazards. Understanding these categories is crucial in maintaining food safety and preventing foodborne illnesses.

Biological hazards include microorganisms such as bacteria, viruses, and parasites that can contaminate food. These pathogens are often responsible for foodborne illnesses, making it essential for food handlers to recognize and control them through proper cooking, storage, and hygiene practices.

Chemical hazards refer to harmful substances that can contaminate food, including food additives, cleaning agents, and pesticide residues. It is vital for food handlers to ensure proper handling and storage of chemicals and to be aware of the potential for chemical contamination during food preparation.

Physical hazards consist of foreign objects in food, such as glass shards, metal fragments, or plastic pieces. These can cause injury to consumers, and awareness of how these objects can enter the food supply is critical for preventing harm.

Recognizing these three categories enables food handlers to implement effective food safety practices, conduct thorough risk assessments, and ensure the safety of the food they serve. The other options include terms that do not fully capture the main established categories of food safety hazards recognized in food safety training and regulations.