What are the three basic types of contamination?

The identification of the three basic types of contamination as physical, chemical, and biological is essential in food safety management.

Physical contamination refers to any foreign object that inadvertently gets into food, such as hair, metal fragments, or glass. These items can pose serious safety hazards to consumers when ingested.

Chemical contamination involves harmful substances that can make food unsafe to eat. This includes cleaning agents, pesticides, and food additives that are improperly used or not intended for food consumption. Understanding this type of contamination is critical for ensuring food safety and compliance with regulations.

Biological contamination is caused by microorganisms such as bacteria, viruses, and parasites. These pathogens can multiply in food if not properly handled, stored, or cooked, which can lead to foodborne illnesses.

The understanding of these three contamination types provides a comprehensive foundation for food safety practices and highlights the need for proper training and protocols in the food service industry. Other options either introduce incorrect categories or omit essential elements that do not align with established food safety principles.