Food safety hazards are typically categorized into which three broad types?

• A. Chemical, Biological, and Physical
• B. Chemical, Biological, and Radiological
• C. Biological, Physical, and Radiological
• D. Chemical, Physical, and Radiological

Answer: (A)

Food safety hazards are categorized into three broad types: chemical hazards, biological hazards, and physical hazards. Chemical hazards cover contaminants such as cleaning agents, pesticides, toxins, metals, and food additives that are present at unsafe levels. Biological hazards include microorganisms like bacteria, viruses, parasites, and the toxins they produce, which can cause illness if consumed. Physical hazards refer to foreign objects or structural issues in food, such as glass, metal fragments, plastic pieces, or other non-food materials that could injure someone or cause illness.

Radiological hazards can occur if radioactive materials contaminate food, but they’re not considered one of the standard three categories in most food safety frameworks; they’re generally viewed as a type of physical hazard or handled separately due to their rarity and specialized controls. That’s why the trio chemical, biological, and physical is the conventional answer.