What are the four major categories of food hazards?

The accurate classification of food hazards includes biological, chemical, physical, and allergenic hazards, making the second choice correct. Biological hazards encompass microorganisms such as bacteria, viruses, and parasites that can contaminate food and cause illness. Chemical hazards refer to harmful substances that could be present in food, including pesticides, food additives, or cleaning agents. Physical hazards include foreign objects like metal shards or glass that can inadvertently find their way into food products and pose a risk to consumers.

Allergenic hazards are significant as they relate to food allergies, which can trigger severe reactions in sensitive individuals. Identifying all these categories is essential for food safety management, as they each require different preventive measures to ensure consumers' health. The other options either introduce incorrect categories or omit critical ones, leading to incomplete or inaccurate classifications of food hazards.