What are the three main types of contamination?

The three main types of contamination that can affect food safety are biological, chemical, and physical.

Biological contamination refers to harmful microorganisms such as bacteria, viruses, and parasites that can spoil food or cause foodborne illnesses. Understanding biological hazards is critical since they can proliferate under favorable conditions, leading to significant health risks.

Chemical contamination occurs when harmful substances, including cleaners, sanitizers, and pesticides, inadvertently mix with food. Effective training and awareness are essential to prevent these chemicals from coming into contact with food products.

Physical contamination involves foreign objects such as hair, nails, glass, or metal fragments entering food. This type of contamination can lead to injury or illness for consumers. Routine inspections and proper food handling practices can help minimize these hazards.

The other options include terms like "thermal," which is not recognized as a primary category of contamination in food safety, indicating that the listed types in the correct response are the established classifications recognized in food management practices.