What are the four main types of food hazards?

The four main types of food hazards are biological, chemical, physical, and allergenic. Biological hazards include microorganisms such as bacteria, viruses, and parasites that can cause foodborne illnesses. Chemical hazards refer to harmful substances that may accidentally or deliberately contaminate food, including pesticides, food additives, and cleaning agents. Physical hazards are foreign objects that can contaminate food, such as broken glass, metal shavings, or stones. Lastly, allergenic hazards involve specific ingredients that can trigger allergic reactions in sensitive individuals, such as nuts, shellfish, or gluten.

This answer is aligned with food safety principles, emphasizing the importance of identifying and managing various hazards that can compromise food safety. Notably, emotional, thermal, and nutritional hazards are not recognized as standard categories of food hazards within food safety frameworks, as they do not typically result in direct contamination or health risks associated with the consumption of food.