Question

1. the three types of hazards that make food unsafe are

○ biological, environmental, and chemical.
○ biological, chemical, and sanitary.
○ chemical, physical, and environmental.
○ chemical, physical, and biological.

Explanation:

Food safety hazards are commonly categorized into biological (e.g., bacteria, viruses), chemical (e.g., toxins, additives), and physical (e.g., foreign objects) hazards. The option "chemical, physical, and biological" matches this standard classification.

Answer:

chemical, physical, and biological (the fourth option in the list, as per the image's options: "chemical, physical, and biological")