What are the five types of hazards that can contaminate food?

The five types of hazards that can contaminate food are biological, chemical, physical, allergenic, and environmental hazards. Biological hazards include microorganisms like bacteria, viruses, and parasites that can cause foodborne illnesses. Chemical hazards refer to harmful substances that can contaminate food, such as pesticides, food additives, or cleaning agents. Physical hazards consist of objects like glass, metal fragments, or bones that can accidentally end up in food. Allergenic hazards encompass ingredients that can trigger allergic reactions in sensitive individuals, such as nuts or shellfish. Environmental hazards encompass factors like pollutants or toxins in the water used for food preparation.

This comprehensive classification emphasizes the various ways food can be compromised, making it crucial for food handlers and managers to recognize and address each type to maintain food safety.