What are the four main ways food can cause illness?

The four main ways food can cause illness are categorized as biological, chemical, physical, and allergens, making this answer the correct choice.

Biological hazards refer to microorganisms such as bacteria, viruses, and parasites that can cause foodborne illnesses. Chemical hazards include harmful substances that may contaminate food, such as pesticides, food additives, and cleaning agents. Physical hazards relate to foreign objects that can enter food and cause harm, such as glass shards, metal fragments, or even bones that are not intended to be part of the dish. Lastly, allergens are substances that can trigger allergic reactions in sensitive individuals, such as nuts, gluten, or shellfish. Recognizing these distinct categories helps food handlers implement proper food safety practices to prevent illness and ensure safe dining experiences.

In contrast, other options focus on specific aspects or characteristics of food safety that don’t cover the broad spectrum of ways food can lead to illness. For example, temperature and handling practices are important, but they are subsets of the broader biological or chemical categories. Similarly, cooking time and environmental conditions, while crucial to ensure food safety, don’t encapsulate all types of hazards.