What type of hazards are microorganisms that can cause illness when consumed?

Microorganisms that can cause illness when consumed are classified as biological hazards. This classification includes bacteria, viruses, parasites, and fungi that can contaminate food and lead to foodborne illnesses. Biological hazards are significant in food safety because they pose a direct risk to health if food is not properly handled, cooked, or stored. Understanding and identifying these hazards is crucial for implementing effective food safety management practices, ensuring that food served to customers is safe to consume.

In contrast, the other types of hazards mentioned focus on different risks. Chemical hazards involve harmful substances like cleaners or pesticides contaminating food, while physical hazards refer to foreign objects such as glass or metal fragments that can pose a choking risk or injury. Environmental hazards relate to factors in the environment that could compromise food safety, such as problems with water quality or pest infestations; however, these do not directly involve microorganisms. Therefore, recognizing biological hazards is essential for maintaining a safe food handling environment.