What are the three types of hazards that can cause food contamination?

The correct answer identifies biological, chemical, and physical hazards as the three main types of hazards that can lead to food contamination.

Biological hazards include harmful microorganisms such as bacteria, viruses, parasites, and fungi that can contaminate food and cause foodborne illnesses. Understanding these hazards is crucial for maintaining food safety and preventing health risks associated with food consumption.

Chemical hazards involve harmful substances that can contaminate food, either naturally occurring or introduced through agricultural practices, food processing, or storage. This can include pesticides, cleaning agents, or food additives that, if not managed properly, pose a risk when consumed.

Physical hazards refer to foreign objects that may inadvertently end up in food, such as pieces of metal, glass, plastic, or bone. These contaminants can cause injury or distress to consumers, making it crucial for food handlers to be aware of and take precautions against such risks.

The other options incorrectly categorize types of hazards. For example, medical and emotional aspects do not pertain to food safety directly, while nutritional and psychological considerations are not recognized categories of hazards in the context of food contamination. Sensory elements relate more to the perception of food rather than actual contamination risks.