What are the three main hazards to health related to food safety?

The three main hazards to health related to food safety are physical, chemical, and biological.

Biological hazards include microorganisms like bacteria, viruses, and parasites that can contaminate food and cause foodborne illnesses. For example, pathogens such as Salmonella or E. coli can lead to serious health issues if ingested.

Chemical hazards refer to harmful substances that can get into food from various sources, including food additives, pesticides, or contaminants from packaging materials. These substances can lead to poisoning or long-term health effects.

Physical hazards involve foreign objects that can inadvertently enter food products, such as metal shards, glass, or bone fragments. These can cause injury or choking when consumed.

Understanding these categories of hazards is essential for maintaining food safety standards and protecting public health. Other options, though they include relevant factors, do not encompass the comprehensive categories critical for identifying food safety risks.