Questions: What are the three types of hazards that make food unsafe? Biological, environmental, and chemical Biological, chemical, and sanitary Chemical, physical, and biological Chemical, physical, and environmental

The answer is the third one: Chemical, physical, and biological.

Explanation for each option:

1. Biological, environmental, and chemical: This option is incorrect because "environmental" is not typically classified as a direct hazard in food safety. The main categories are biological, chemical, and physical.

2. Biological, chemical, and sanitary: This option is incorrect because "sanitary" is not a standard category of food safety hazards. The correct categories are biological, chemical, and physical.

3. Chemical, physical, and biological: This is the correct answer. These are the three main types of hazards that can make food unsafe. Biological hazards include bacteria, viruses, and parasites. Chemical hazards include toxins and contaminants. Physical hazards include foreign objects like glass or metal.

4. Chemical, physical, and environmental: This option is incorrect because "environmental" is not a standard category of food safety hazards. The correct categories are biological, chemical, and physical.

In summary, the three types of hazards that make food unsafe are chemical, physical, and biological.