Which type of hazard is associated with illness-causing microorganisms?

Biological hazards are specifically related to microorganisms that can cause illness, such as bacteria, viruses, parasites, and fungi. These organisms can contaminate food and lead to foodborne illnesses when consumed. Understanding this type of hazard is crucial for food handlers because it emphasizes the need for proper food safety practices, such as cooking food to safe temperatures, maintaining proper hygiene, and preventing cross-contamination.

In contrast, physical hazards involve foreign objects that can cause injury, such as metal shavings or glass fragments. Chemical hazards refer to harmful substances that can contaminate food, like cleaning agents or pesticides. Environmental hazards encompass factors in the environment that could affect food safety, including contaminated water or soil. Recognizing the distinction between these types of hazards is important for implementing effective food safety measures.