What is not a biological hazard?

Sanitizers are substances specifically designed to reduce the number of microorganisms on a surface to safe levels. They play a crucial role in food safety practices by preventing the spread of harmful pathogens, but they do not themselves pose a risk of transmitting disease.

In contrast, bacteria, viruses, and parasites are all types of biological hazards that can cause foodborne illnesses. Bacteria can multiply rapidly in food under the right conditions, while viruses can contaminate food and water, leading to sickness. Parasites, such as those found in undercooked meat or contaminated water, can also infect humans. Therefore, sanitizers serve to mitigate biological hazards rather than representing one themselves. This distinction underscores the importance of sanitation in food safety protocols.