What is considered a biological hazard in food safety?

Biological hazards in food safety are specifically related to microorganisms that can cause illness. This includes germs, bacteria, viruses, and parasites that can contaminate food and lead to foodborne illnesses. When food is contaminated with harmful microorganisms, it poses a significant health risk if consumed, making it essential to identify and manage these hazards effectively.

Understanding biological hazards allows food handlers and safety professionals to implement proper hygiene practices, cooking temperatures, and storage methods to minimize the risk of contamination. This is why the presence of germs and bacteria in food is categorized as a biological hazard, since they are living organisms that can multiply and cause health issues if ingested.

In contrast, food additives are generally safe and used for enhancing flavor or preservation, foreign objects like glass are classified as physical hazards, and high cooking temperatures relate to the prevention of microbial growth but do not themselves constitute a hazard.