When considering food hazards, there are 3 types of contaminants that we are primarily concerned with. Each one will involve different preventative measures to ensure food remains safe. The main types of contamination include:

1. Chemical Contamination

2. Physical Contamination

3. Microbiological Contamination

Each contaminant can result in a corresponding chemical hazard, physical hazard, or a microbiological hazard respectively. The next few pages will provide details and examples of each, and offer some helpful tips for minimizing them.