Food hazards are agents in food that can cause harm to human health. They can be broadly classified into three main categories: biological, chemical, and physical hazards. Each category poses specific risks and requires tailored preventive measures to ensure food safety. Biological hazards include microorganisms such as bacteria, viruses, parasites, and fungi. Examples of bacterial hazards include *Salmonella*, *Escherichia coli*, and *Listeria monocytogenes*. Viruses such as norovirus and hepatitis A can also contaminate food. Parasites like *Giardia* and *Toxoplasma* are often found in undercooked or contaminated foods. Health risks associated with biological hazards range from mild gastrointestinal disturbances such as nausea, vomiting, and diarrhea to severe conditions like organ failure or even death in vulnerable populations. Foodborne illnesses are commonly caused by improper cooking, poor personal hygiene, and cross-contamination. Practical preventive measures include thorough cooking of foods, especially meat and seafood, washing fruits and vegetables properly, maintaining proper hand hygiene, using safe water for food preparation, and storing perishable items at safe temperatures. In food establishments, regular monitoring of kitchen hygiene, employee health, and proper cleaning of utensils