Which of the following are examples of hazards that require control in food service?

• A. Price fluctuations
• B. Biological, chemical, physical hazards
• C. Employee turnover
• D. Packaging color

Answer: (B)

In food service, hazards that must be controlled are those that can make food unsafe for consumers. These are biological hazards (like bacteria, viruses, and parasites), chemical hazards (such as cleaners, pesticides, toxins, and allergens), and physical hazards (foreign objects like glass, metal fragments, or stones). Each of these categories represents a real risk to health, so they are the focus of safety controls—things like proper cooking and cooling to inhibit or kill pathogens, preventing cross-contamination between ready-to-eat and raw foods, correct storage temperatures, safe handling and labeling of chemicals, and good pest and equipment management.

The other options don’t describe hazard categories that directly threaten food safety. Price fluctuations affect cost or supply but not the safety of the food itself. Employee turnover can impact training and consistency, but it isn’t a type of hazard that contaminates or injures food. Packaging color is a design/branding element and isn’t a safety hazard category.