What are the two main categories of food safety hazards?

The correct answer identifies the two main categories of food safety hazards as biological hazards and chemical hazards, which is essential knowledge for anyone involved in food safety management.

Biological hazards refer to microorganisms that can cause illness in humans, such as bacteria, viruses, and parasites. These organisms can contaminate food and lead to foodborne illnesses, making it crucial for food safety practices to focus on controlling their presence through proper cooking, storage, sanitation, and handling procedures.

Chemical hazards encompass substances that can be harmful if ingested, including food additives, cleaning agents, pesticides, and heavy metals. It is vital for food handlers to understand the potential chemical risks associated with the food they are preparing or serving, and to ensure that chemicals used in the food environment are managed correctly to prevent contamination.

While other options mention different types of hazards, they don't encompass the two main categories that are universally recognized in food safety. Marketing hazards, storage hazards, presentation hazards, and similar terms do not align with the critical focus on biological and chemical risks that can directly affect food safety and public health. Mastering these two primary categories equips food safety professionals to effectively identify, manage, and mitigate risks in food handling and preparation environments.