What are the potential hazards to food safety that can lead to contamination?

The correct answer encompasses all potential hazards that can lead to contamination in food safety, highlighting the importance of a comprehensive understanding of food safety risks. Microorganisms, such as bacteria, viruses, and fungi, are among the primary biological hazards and can lead to foodborne illnesses if not managed properly. Physical objects, like glass, metal fragments, or plastic, can inadvertently enter food products and pose choking hazards or injury risks to consumers.

Additionally, radiation is also considered a potential hazard, particularly in the context of certain foods being exposed to radiation for preservation, which can affect food safety if not monitored and controlled appropriately. All these factors can contribute to various types of contamination—biological, chemical, and physical—and require diligent monitoring and control within the HACCP framework to ensure food safety is maintained at all stages of food handling and preparation. Understanding the wide range of potential hazards helps food safety professionals implement effective measures to mitigate risks and protect public health.