Hazards to safe food are categorized into biological, chemical, and physical types. Biological hazards include microorganisms such as bacteria, viruses, and parasites that can cause foodborne illnesses through infections or intoxications. Chemical hazards encompass toxic chemicals like pesticide residues, cleaning agents, and naturally occurring toxicants in certain fish and mushrooms. Physical hazards involve foreign materials such as glass, metal, and stones that may cause injury if ingeste...
