Food safety hazards that MAY cause food to be unsafe for consumption can be:

Food safety hazards that may cause food to be unsafe for consumption are categorized into three main types: biological, chemical, and physical hazards.

Biological hazards refer to harmful microorganisms such as bacteria, viruses, fungi, and parasites that can contaminate food and lead to foodborne illnesses. Proper food handling, cooking, and storage can help mitigate these risks.

Chemical hazards include harmful substances that can contaminate food, such as pesticides, cleaning agents, and food additives that are added inappropriately. Understanding and following regulations regarding chemical use in food preparation and processing is essential for food safety.

Physical hazards involve foreign objects in food, such as metal shards, plastic pieces, or bone fragments, that can harm consumers if ingested. Having protocols in place for inspecting and preparing food can help prevent these risks.

In contrast, the other options include terms not directly associated with food safety hazards. For example, 'social' and 'acidic' do not pertain to the categories used to define food safety hazards, and 'electrical' does not apply to food contamination directly. Recognizing the correct classifications of food safety hazards is critical for effective food management and ensuring public health.