The three types of hazards that make food unsafe are:
- Biological hazards: These include harmful organisms such as bacteria, viruses, parasites, mold, and fungi that can cause foodborne illnesses like Salmonella and E. coli. They are the most common cause of foodborne diseases and can be controlled mainly by managing time and temperature during food handling.
- Chemical hazards: These involve harmful chemicals in food, such as pesticides, cleaning agents, industrial compounds, food additives (like MSG and sulfites), and naturally occurring toxins or allergens. Chemical hazards can cause poisoning, organ damage, or allergic reactions.
- Physical hazards: These are foreign objects present in food that can cause injury or choking, such as hair, glass, metal fragments, stones, plastic, bones, or even pest droppings. Physical hazards can also be indirect sources of biological contamination.
These hazards may occur at any stage from food production to consumption, making it essential to follow proper food safety and hygiene practices to prevent contamination and ensure food safety.