What are the major food hazards?

As per HACCP, there are three hazards i.e, Biological, Chemical and Physical, but as per my opinion the biggest hazard in any FOOD Industry is that, if the team is not trained on ETHICS.

There are three kinds of hazards1.Microbiological hazards.2.Chemical hazards3.Physical hazards Microbiological hazard occurs when food becomes contaminated by microorganisms found in the air, food, water, soil, animals and the human body.
Many microorganisms are helpful and necessary for life itself.
However, given the right conditions, some microorganisms may cause a foodborne illness.
Microorganisms commonly associated with foodborne illnesses include bacteria, viruses and parasites Chemical hazards can occur at any point during harvesting, storage, preparation and service.
When toxic chemicals used for pest control or for cleaning and sanitizing food contact surfaces and food preparation equipment come into contact with food, the food may be contaminated by those chemicals.Toxic metals such as copper, brass, cadmium, lead and zinc can be a source of chemical contamination.
Zinc, used in galvanized containers (garbage cans) and in gray enamelware containers which may be plated with anatomy or cadmium, can make acidic foods such as orange juice or tomato sauce and pickles poisonous.
Pottery dishes with lead glazes should not be used to prepare or serve food.
Physical hazards usually result from accidental contamination and /or poor food handling practices.
Examples include, slivers of glass, human hair, nails, false nails, nail polish, pieces of jewelry, metal fragments from worn or chipped utensils and containers, dirt, stones, frilled toothpicks.

There are three main types of food hazards: 1.
Biological Hazards: Caused by bacteria, viruses or parasites that are present in air, food, water, soil, animals and humans.Food infections and food intoxications can cause severe vomiting, diarrhea, nausea, abdominal pain and fever to one or lots of people, they can even result in death in some serious cases.Biological hazards receive the most attention in HACCP systems due to presenting the greatest risk of harm and the highest frequency of occurrence.
Microorganisms of concern include:Salmonella species, Escherichia coli, Staphylococcus aureus, Shigella, Clostridium perfringens, Clostridium botulinum, Listeria monocytogenes, Campylobacter, Hepatitis A and Rotovirus.
  2.
PhysicalHazards: Foreign bodies in food are usually due to accidental contamination and / or poor handling practices.
Physical hazards are most recognized by consumers as they usually find this food safety hazard.Examples of physical hazards include:Metal, glass, wood, insects, stones, soil, dirt, jewellery, hair, fingernails, plasters, personal items, bone, nuts / bolts, wire, plastic, paper and cardboard.
  3.
ChemicalHazards Can include: CLEANING CHEMICAL RESIDUES: Chemicals used for cleaning and sanitizing food contact surfacesFACTORY CONTAMINANTS: Pest control chemicals, lubricants, coatings, paints, refrigerants and water treatment chemicals AGRICULTURAL RESIDUES: Pesticides, fertilizers, fungicides, antibiotics and growth hormones FOOD ALLERGENS: Eggs, fish, milk, peanuts, sesame seeds, soy, sulphites, tree nuts and wheatNATURALLY OCCURRING HARMFUL CHEMICALS: Mycotoxins, scombrotoxin (histamine), mushroom toxins and shellfish toxins INDUSTRIAL HEAVY METALS: Lead, zinc, cadmium, arsenic and mercury.

I can not select ONE of them, all the three (biological, chemocal and physical ) are equal based on the case, so ; we can not ranking them.

There are Major3 types of Hazards1.
Physical Hazards2.
Chemical Hazards3.
Biological Hazards Apart from these3 hazards there is one more hazard i.e.4.
Allergens HAZARD: A biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect.1.
Physical hazards are either foreign materials unintentionally introduced to food products (ex: metal fragments in mince meat) or naturally occurring objects (ex: bones in fish) that are a threat to the consumer .2.
A chemical hazard is any substance that can cause a health problem when ingested or inhaled.3.
Biological hazards are organisms, or substances produced by organisms, that pose a threat to human health4.
allergens Food causing an adverse reaction that is mediated by an Immunological response.
Defined allergens are: - Cereals containing gluten (i.e.
wheat, rye, barley, oats, spelt, kamut or their hybridized strains) and products thereof - Crustaceans and products thereof - Eggs and products thereof - Fish and products thereof - Peanuts and products thereof - Soybeans and products thereof - Milk and products thereof (including lactose) - Nuts i.e.
Almond (Amygdalus communis L.), Hazelnut (Corylus avellana), Walnut (Juglans regia), Cashew (Anacardium occidentale), Pecan nut (Carya illinoiesis (Wangenh.) K.
Koch), Brazil nut (Bertholletia excelsa),Pistachio nut (Pistacia vera), Macadamia nut and Queensland nut (Macadamia ternifolia) and products thereof - Celery and products thereof - Lupin and products thereof - Molluscs and products thereof - Mustard and products thereof - Sesame seeds and products thereof - Sulphur dioxide and sulphites at concentrations of more than10 mg/kg or10 mg/liter expressed as SO2.Commission Directive2007/68 EC of27 November2007 amending Annex III a to Directive2000/13/EC of the European Parliament and of the Council as regards certain food ingredients.

There are three types of hazards to food.
They are: biological.
chemical.
physical.
biological hazards cause the most food borne illness outbreaks and are of the greatest concern to food service managers and Health Inspectors.
Examples of biological hazards are: disease-causing bacteria, viruses, parasites, molds, yeasts, and naturally occurring toxins.
Chemical hazards are harmful substances such as pesticides, machine oils, cleansers and cleaning solutions, sanitizers, dissolved metals and an excessive amount of a food additive.
Physical hazards are objects which are not a part of food, never was meant to be food, but somehow got into the food.
Examples are pieces of glass or metal, toothpicks, cigarette butts,pebbles, hair, staples, jewelry.
Eating these can cause injury.

Three major types of hazards that are considered in a HACCP plan include biological hazards, chemical hazards, and physical hazards.
Note that the hazards in the HACCP plan refer only to those that can cause direct illness or injury to a person

physical hazard,chemical hazard and bioogical hazard

Hazards as the colleagues mentioned before ( microbiological - chemical - physical ) & without adopt those should be harmful or have side effects for human consumption .
But HACCP designed to focus on and control the most significant hazards.
As FSMS to identify major or minor hazards should be first review the OPRPs & CCPs & when you make your verification's you can take a decisions if its major or minor according to your severity matrix o risk assessments .
for example in Food industries the more significant hazards are microbiological , such as E.
coli O157:H7, Listeria , Clostridium botulinum.& Salmonella,

Food Hazards are those items whose presence in food may adversely affect the health of the consumers.
They are mainly classified into3 types- Physical, Chemical and Biological.
Physical hazards include physical objects such as small stones, metal parts etc which may happen to enter the food item from any of its processing step.
Similarly, chemical hazards include chemical remains such as pesticide residue and biological hazard include the presence of disease causing microbial contamination.

Most hazards are biological (bacteria, viruses, and parasites). Other hazards mightbe chemical (cleaning products, sanitizers, and pesticides) or physical (metalshavings, foreign objects, and hair