What are the four major categories of food safety hazards?

The four major categories of food safety hazards are biological, chemical, physical, and allergenic hazards.

Biological hazards refer to microorganisms such as bacteria, viruses, and parasites that can cause foodborne illnesses. These hazards often arise from improper handling, cooking, or storage of food, leading to contamination.

Chemical hazards involve harmful substances that can contaminate food, including pesticides, food additives, and cleaning agents. These chemicals can affect health if ingested in significant amounts or if they accumulate in foods due to poor practices.

Physical hazards are foreign objects that may inadvertently get into food, such as metal shards, plastic pieces, or glass. These can lead to injury or choking.

Allergenic hazards pertain to allergens present in food, which can cause severe reactions in sensitive individuals. Common allergens include peanuts, tree nuts, dairy, eggs, wheat, soy, fish, and shellfish.

Understanding these four types of hazards is crucial for implementing effective food safety practices, as each category requires specific measures to control and mitigate risks.