What does the term "biological hazard" refer to?

The term "biological hazard" refers specifically to living organisms or their by-products that can lead to foodborne illnesses. This includes bacteria, viruses, parasites, and fungi that can contaminate food and cause health issues when ingested. Biological hazards are one of the most significant concerns in food safety because they are often present in the food handling process and can multiply rapidly under favorable conditions.

Recognizing biological hazards is crucial for implementing effective HACCP plans, as they guide the management of food safety risks to ensure that food is safe for consumption. This understanding underscores the importance of practices such as proper cooking, refrigeration, and hygiene to mitigate the risk of foodborne diseases. Understanding this concept is vital for anyone involved in food production and safety protocols.