Answer:
There are four primary categories of food safety hazards to consider: biological, chemical, physical, and allergenic. Understanding the risks associated with each can dramatically reduce the potential of a foodborne illness. Each have their own unique characteristics, but all can be avoided through a robust food safety management system (FSMS).
Biiological Hazards:
Biological hazards are characterized by the contamination of food by microorganisms. Found in the air, food, water, animals, and in the human body, these incredibly tiny organisms are not inherently unsafe – many provide benefits to our anatomy. Despite this, foodborne illness can occur if harmful microorganisms make their way into the food we eat. There are several types of microorganisms, each of which can negatively impact health: bacteria, viruses, and parasites.
Explanation:
may mga variety of factors kasi na na iimpluwensiyahan ng mga toxic or something dangerous microorganisms growth including temperature or sa klima, ph levels, and the moisture of the food.
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