Classify common food-safety hazards into biological, chemical, physical, and allergen categories.
Sort each hazard by the category that should drive control selection. Biological hazard Chemical hazard Physical hazard Allergen hazard Salmonella in untreated spice blend Listeria species signal near a ready-to-eat drain Quaternary sanitizer above approved concentration on a food-contact surface Aflatoxin risk in incoming peanut meal Stainless steel shaving from a worn filler nozzle Glass chip after a gauge cover breaks above an exposed line Milk-containing rework added to a product with no milk declaration Sesame ingredient present but missing from the contains statement
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