The three potential hazards to food are biological, physical and __ Situational Chemical terminal Procedural

## Step 1<br />The question is asking for the third type of hazard that can affect food, in addition to biological and physical hazards. Biological hazards refer to harmful microorganisms such as bacteria, viruses, and parasites that can cause foodborne illnesses. Physical hazards are foreign objects that can cause injury or illness when ingested, such as metal shavings or glass shards.<br /><br />## Step 2<br />The options provided are Situational, Chemical, Terminal, and Procedural. Among these, "Chemical" is the correct answer because it refers to harmful substances that can contaminate food, such as pesticides, food additives, and heavy metals. These substances can pose a risk to human health if ingested in sufficient quantities.<br /><br />## Step 3<br />The other options, Situational, Terminal, and Procedural, do not accurately describe a type of food hazard. "Situational" and "Proced are more related to circumstances or processes rather than hazards, and "Terminal" is not a recognized category of food hazard.