Which are the three categories of food hazards?

Which are the three categories of food hazards?

• A. Allergen, Microbial, Toxic
• B. Physical, Biological, Chemical
• C. Chemical, Physical, Biological
• D. Heat, Cold, Pressure

Answer: (C)

Food hazards fall into three broad categories based on what they are: physical hazards (foreign objects like glass, metal, stones that can injure or choke), biological hazards (microorganisms such as bacteria, viruses, parasites and their toxins that can cause illness), and chemical hazards ( unwanted chemicals like cleaners, pesticides, residues, or toxins that contaminate food). The listed option includes chemical, physical, and biological, which is just a different order of the same three categories, so it correctly identifies the three types. The other choices mix ideas that aren’t used as standard hazard categories for this purpose, such as labeling an item like allergen or toxin as its own category, or refer to processing conditions like heat, cold, or pressure rather than hazard types.

Food hazards fall into three broad categories based on what they are: physical hazards (foreign objects like glass, metal, stones that can injure or choke), biological hazards (microorganisms such as bacteria, viruses, parasites and their toxins that can cause illness), and chemical hazards ( unwanted chemicals like cleaners, pesticides, residues, or toxins that contaminate food). The listed option includes chemical, physical, and biological, which is just a different order of the same three categories, so it correctly identifies the three types. The other choices mix ideas that aren’t used as standard hazard categories for this purpose, such as labeling an item like allergen or toxin as its own category, or refer to processing conditions like heat, cold, or pressure rather than hazard types.