Name three categories of hazards that can make food unsafe

Biological hazards -- bacteria, viruses, parasites, some molds, poisonous plants, poisonous mushrooms, and seafood that naturally contains toxins.

Chemical hazards -- pesticides, food additives, preservatives, cleaning supplies, and toxic metals (lead, copper, brass, zinc, antimony, and cadmium) that can leach into food through cookware, equipment, or plumbing lines.

Physical hazards -- foreign objects that accidentally contaminate food that include hair, metal staples, broken glass, bones, needles, dirt, wood, nails.

If you have questions, contact Dr. Angela Fraser, Associate Professor/Food Safety Education Specialist, Clemson University, Clemson, SC.

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 AS 0708