What are the three types of hazards that can cause contamination of food?

The correct choice identifies the three primary categories of hazards that can lead to food contamination: biological, chemical, and physical.

Biological hazards include anything related to microorganisms such as bacteria, viruses, fungi, and parasites that can cause foodborne illnesses. It’s crucial for food handlers to maintain proper hygiene and follow food safety protocols to minimize these risks.

Chemical hazards refer to harmful substances that can contaminate food, either through improper handling, incorrect storage of chemicals, or residues from agricultural practices, cleaning agents, and food additives. Understanding and adhering to guidelines on the safe use of chemicals is essential for food safety.

Physical hazards encompass any foreign objects that might inadvertently enter food products, posing risks to consumers. This can include items such as hair, glass fragments, metal shavings, or even stones. Awareness of possible physical contaminants and ensuring proper oversight during food preparation can significantly reduce the likelihood of such hazards.

The other options provided do not accurately encompass the types of hazards that lead to food contamination. For instance, thermal is not typically classified as a hazard causing food contamination, and emotional factors are unrelated to the physical safety or quality of food. Thus, understanding the distinction among these three key hazard types is vital for maintaining food safety standards in any food service environment,