What type of hazard includes bacteria and viruses that can cause foodborne illness?

The correct answer identifies biological hazards as the category that encompasses bacteria and viruses capable of causing foodborne illness. Biological hazards are living organisms or their by-products that can contaminate food, leading to illness when consumed.

Bacteria, such as Salmonella and E. coli, and viruses like Norovirus and Hepatitis A thrive in foods and can multiply rapidly under the right conditions, posing significant health risks. These microorganisms can be introduced into food through various means, such as improper handling, inadequate cooking, or cross-contamination.

Understanding biological hazards is crucial for food safety, as implementing measures to control their presence—such as proper cooking temperatures, sanitation practices, and hygiene—can significantly reduce the risk of foodborne illnesses. Recognizing the importance of managing these hazards is essential for anyone involved in food handling or preparation.