Which of the following best describes biological hazards?

Biological hazards refer specifically to living organisms, such as bacteria, viruses, parasites, and fungi, that can lead to foodborne illnesses. These pathogens can contaminate food at various stages of production, processing, and handling, making it unsafe for consumption. The presence of these organisms is a significant concern for food safety because they can multiply quickly in the right conditions and cause various health issues when ingested.

Understanding biological hazards is crucial for anyone involved in food handling, as it emphasizes the importance of proper hygiene, food storage temperatures, and cooking practices to minimize the risk of foodborne illness. Recognizing these hazards helps food handlers implement preventive measures, ensuring the safety and quality of the food served to consumers.