Which hazard is caused by living organisms and can result in food poisoning?

The correct answer, biological hazard, refers to any hazards that stem from living organisms, such as bacteria, viruses, parasites, and fungi, and can lead to foodborne illnesses or poisoning when contaminated food is consumed. These microbes can multiply rapidly under certain conditions, particularly in improperly stored or handled food, leading to health risks for consumers.

Understanding this category of hazards is vital in food safety management as it emphasizes the need for proper cooking, handling, and storage practices to mitigate risks associated with foodborne pathogens. This recognition is crucial for anyone involved in food preparation, serving, or distribution to ensure that food remains safe for consumption.

The other types of hazards—physical hazards relate to foreign objects like glass or metal that can cause injury, chemical hazards pertain to harmful substances like pesticides or cleaning agents that can contaminate food, and allergens refer to specific food components that can lead to allergic reactions in sensitive individuals. While each of these represents real concerns in food safety, only biological hazards are directly tied to living organisms causing illness.