Which are the three types of foodborne hazards?

• A. Biological, Chemical, and Physical
• B. Biochemical, Chemical, and Physical
• C. Biological, Physical, and Nutritional
• D. Chemical, Physical, and Nutritional

Answer: (A)

Foodborne hazards fall into three main categories: biological, chemical, and physical. Biological hazards are living organisms or their toxins, such as bacteria, viruses, parasites, and some molds, which can cause illness if eaten. Chemical hazards come from substances like cleaners, pesticides, additives, or naturally occurring toxins that can contaminate food and cause illness or injury. Physical hazards are foreign objects such as glass, metal fragments, plastic, hair, or bone that can injure or choke someone. Preventing these hazards involves practices like proper cooking and temperature control, using approved chemicals and storing them away from food, and keeping foods free from foreign objects through good receiving, storage, and inspection. The term nutritional isn’t used as a hazard category in this context, while biochemical isn’t the standard threefold classification here.