a danger to the

safety of food caused by disease-causing

microorganisms such as bacteria, molds,

yeasts, viruses or fungi

a danger to the

safety of food caused by chemical

substances, especially cleaning agents,

pesticides and toxic metals

a danger to the

safety of food caused by particles such as

glass chips, metal shavings, bits of wood

or other foreign matter

single-celled

organisms as well as tiny plants and

animals that can be seen only through a

microscope