What are the four biological hazards identified in food safety?

The correct answer highlights the four biological hazards that are crucial to understanding food safety: bacteria, viruses, parasites, and fungi. These entities can contaminate food and lead to foodborne illnesses, making them essential components in food safety training.

Bacteria are microscopic organisms that can multiply rapidly in food under favorable conditions, potentially causing illness. Viruses, while not living cells, can infect food and spread diseases when consumed. Parasites, such as certain worms and protozoa, can live off their host within food or water supplies, leading to infections if ingested. Fungi, which include molds and yeasts, can spoil food and produce mycotoxins that are harmful if consumed.

Recognizing these biological hazards is key for food managers and handlers to implement appropriate controls and preventive measures in food preparation and storage, ensuring food safety and public health.