Which of the following is one of the four main types of hazard?

• A. Time
• B. Nutritional
• C. Microbiological
• D. Flavor

Answer: (C)

Hazards in food safety are categories of things that can cause harm if not controlled. The four main types are biological (microbiological), chemical, physical, and allergenic hazards. Microbiological hazards come from microorganisms such as bacteria, viruses, and parasites that can contaminate food and multiply under favorable conditions, leading to foodborne illness. Controlling them relies on proper cooking, cooling, temperature control, preventing cross-contamination, and good hygiene. The other options aren’t hazard types: time is a factor that affects safety but isn’t a hazard category; nutritional relates to nutrients rather than risks; flavor is a sensory attribute and not a hazard type.