What would a "biological hazard" primarily include?

A "biological hazard" primarily refers to the risk of harmful microorganisms, such as bacteria, viruses, molds, and parasites, that can cause illness in humans. These biological agents can contaminate food and pose a significant threat to food safety through improper handling, cooking, or storage. When considering food technology and safety, understanding biological hazards is crucial, as they are a primary concern in the food industry due to their potential impact on health and well-being.

In contrast, other types of hazards mentioned do not fall under the definition of biological hazards. Chemical hazards relate to harmful substances like pesticides or additives, foreign materials refer to physical contaminants such as metal fragments, and environmental contaminants concern pollutants that might affect food quality but are not considered biological in nature. Recognizing the specific nature of biological hazards is key for implementing effective food safety measures and ensuring consumer protection.