What are the three types of contamination hazards?

The three types of contamination hazards are physical, chemical, and biological. This classification is essential in understanding the various risks that can affect food safety and public health.

Physical hazards refer to any foreign objects that may inadvertently enter food, such as metal shards or bone fragments, which can cause injury to consumers. Chemical hazards involve harmful substances that might contaminate food, such as pesticides, cleaning agents, or food additives that may not be used properly. Biological hazards pertain to microorganisms like bacteria, viruses, and parasites, which can spoil food and lead to foodborne illnesses.

This understanding is crucial for individuals working in the food industry and public health, as it helps in implementing proper safety measures and regulations to prevent contamination and protect consumer health. Recognizing and understanding these three categories allows food handlers and safety officials to create effective strategies for monitoring and mitigating risks associated with food safety.