Which set correctly lists the three categories of food safety hazards?

• A. Nutritional, physical, and chemical
• B. Biological, physical, and chemical
• C. Biological, chemical, and ergonomic
• D. Biological, physical, and electrical

Answer: (B)

The main idea here is that food safety hazards are grouped into three types: biological, physical, and chemical. This classification helps identify how food can become unsafe and how to prevent it. Biological hazards are living organisms or their toxins, such as bacteria, viruses, and parasites that can cause illness. Physical hazards are tangible objects like glass, metal fragments, or plastic pieces that can injure or choke someone. Chemical hazards include cleaners, sanitizers, pesticides, toxins, or metals that can contaminate food if not handled properly. Together, these cover the primary contamination routes encountered in food handling and production.

The other terms don’t fit as standard categories for food safety hazards. Nutritional concerns relate to what the food provides nutritionally, not contamination. Ergonomic and electrical hazards pertain more to worker safety or equipment risks rather than hazards found in the food itself.