Food safety hazards are biological, chemical, and physical agents present in food that have the potential to cause adverse health effects in consumers. Identifying these hazards and understanding their sources is a fundamental aspect of food safety and quality assurance systems. Effective hazard identification enables food businesses to implement preventive controls, reduce contamination risks, and ensure that food products meet regulatory and quality standards. Biological hazards are among the most significant threats to food safety. These include bacteria, viruses, parasites, and fungi that can contaminate food at various stages of production and distribution. Pathogenic bacteria such as Salmonella, Escherichia coli, and Listeria monocytogenes are commonly associated with foodborne illnesses. Their sources include contaminated raw materials, especially meat, poultry, eggs, dairy products, and fresh produce. Improper handling, inadequate cooking, poor personal hygiene of food handlers, cross-contamination between raw and cooked foods, and unsanitary processing environments also contribute to biological contamination. Viruses such as Norovirus can spread through infected food handlers or contaminated water. Parasites may enter the food chain through undercooked meat or contaminated water sources. Fungal