The three forms of food contamination hazards are:

• A. Biological, chemical, and physical
• B. Nutritional, microbial, and physical
• C. Bacterial, Viral, and Parasitic
• D. Spoilage, Contamination, and Oxidation

Answer: (A)

Food safety hazards are categorized into three broad forms: biological, chemical, and physical. Biological hazards involve living organisms or their toxins, such as bacteria, viruses, and parasites that can contaminate food. Chemical hazards include substances like cleaners, pesticides, metals, and additives that shouldn’t be in food. Physical hazards are foreign objects such as glass, plastic, metal shards, hair, or bone fragments.

This set of categories is the standard way to classify contamination risks because it covers the main ways food can become unsafe, allowing focused controls like proper cooking and storage (biological), careful handling and storage of cleaners and chemicals (chemical), and preventing foreign objects from entering food during processing and serving (physical). The other options mix terms that aren’t three broad hazard forms (for example, nutritional or spoilage isn’t a contamination form, and bacterial/viral/parasitic are specific types of biological hazards rather than the whole category).