Which of the following lists the three main types of hazards present in food?

The three main types of hazards present in food are classified as physical, chemical, and biological hazards.

Physical hazards refer to any foreign objects in food that can cause injury or harm, such as glass, metal fragments, or stones. Chemical hazards encompass substances that can contaminate food, including pesticides, cleaning agents, or naturally occurring toxins. Biological hazards involve harmful microorganisms, such as bacteria, viruses, and parasites, that can cause foodborne illnesses.

Understanding these categories is crucial for food safety practices, as they provide a framework for identifying potential risks and implementing control measures to ensure the safety and quality of food products.