Which of the following are three main hazards to food safety?

Food safety hazards are classified into three main categories: biological, physical, and chemical. Biological hazards refer to pathogens such as bacteria, viruses, parasites, and fungi that can cause foodborne illness. These are the most significant risks in food safety, as they are often not visible and can multiply rapidly under the right conditions.

Physical hazards include any foreign objects that may inadvertently enter food products, such as metal shards, glass, or plastic. These can pose serious injury risks to consumers.

Chemical hazards involve harmful substances that can contaminate food, including pesticides, cleaning agents, or food additives that are not used correctly. Each of these hazards poses a serious threat to food safety and requires careful attention to prevent contamination and ensure the safe preparation and handling of food.

Other options introduce categories or terms that are not broadly recognized as primary hazards in food safety, thus reinforcing why the identified trio of biological, physical, and chemical is the accepted standard for understanding food safety risks.