Which of the following best describes a biological hazard?

A biological hazard is best described as the presence of pathogens or harmful microorganisms in food. This includes bacteria, viruses, fungi, and parasites that can cause foodborne illnesses. These microorganisms can contaminate food during various stages of production, processing, or preparation and pose significant health risks if ingested.

Understanding biological hazards is crucial for food handlers because it emphasizes the need for practices such as proper cooking, food storage, and hygiene to prevent illness. While chemical hazards relate to substances that can contaminate food and cause harm, and physical hazards involve foreign objects that can lead to injury, biological hazards specifically refer to living organisms that can have detrimental effects on human health. Environmental contaminants, while concerning, do not directly fall under the umbrella of biological hazards.