___ hazards are harmful microorganisms.

Biological hazards refer to harmful microorganisms that can contaminate food and lead to foodborne illnesses. These microorganisms include bacteria, viruses, fungi, and parasites, which can multiply in unfavorable conditions such as improper temperatures or poor hygiene practices. Understanding biological hazards is crucial for food safety management as they pose significant risks to health if consumed.

Chemical hazards would involve harmful substances from chemicals such as cleaning agents or pesticides that are not meant for consumption. Physical hazards refer to tangible items that can cause harm, like foreign objects in food. Electrical hazards would pertain to risks related to electrical equipment, which are not directly related to food contamination. Thus, identifying biological hazards is essential for preventing contamination and ensuring the safety of food products.