People can get sick by consuming food contaminated by the following three major hazards:
Physical- objects such ashair, nails, jewelry, glass, staples, and bandages in food are categorized as physical hazards.
Chemical- substances that are added during food handling or that occur naturally can cause food-borne illness. Examples include certain metals, pesticides, and cleaning agents.
Biological- germs that are not visible to the naked eye like those carried by bacteria, viruses, and parasites.