What type of food safety risks are associated with the improper storage of potentially hazardous foods?

The type of food safety risks associated with the improper storage of potentially hazardous foods primarily falls under biological hazards. When potentially hazardous foods, such as meats, dairy, and cooked vegetables, are not stored at the appropriate temperatures, they become susceptible to the growth of harmful microorganisms, including bacteria, viruses, and parasites. These microorganisms can proliferate rapidly in the danger zone of temperatures (typically between 41°F and 135°F), leading to foodborne illnesses if the food is consumed.

While physical and chemical hazards are valid concerns in food safety, they are not directly linked to the improper storage of potentially hazardous foods in the same way that biological hazards are. Physical hazards involve contaminants like hair or metal that can physically harm consumers, and chemical hazards involve harmful substances that could be introduced during processing or packaging. However, these types of hazards are not primarily influenced by the storage conditions of the food, making biological hazards the most relevant concern in this context.