The three forms of food contamination hazards are

• A. Biological, Chemical, and Physical
• B. Bacterial, Viral, and Parasitic
• C. Physical, Chemical, and Biological
• D. Nutritional, Microbiological, and Spoilage

Answer: (C)

The main idea here is recognizing the three broad forms of contamination hazards in food safety. Contamination hazards fall into biological, chemical, and physical categories. Biological hazards involve living organisms or their toxins—bacteria, viruses, parasites, and some molds—that can cause illness. Chemical hazards come from substances such as cleaners, pesticides, metals, or residues that contaminate food. Physical hazards are foreign objects like glass, metal fragments, plastic, or hair that can injure or choke someone.

The best answer lists Physical, Chemical, and Biological in a way that encompasses all three forms, which is exactly what’s tested. Other options either point to specific types of biological agents (like bacteria or viruses) instead of the form, or use terms like nutritional or spoilage that describe food quality rather than hazard forms.