The three types of hazards that make food unsafe are biological, chemical, and physical hazards. Biological hazards involve harmful microorganisms such as bacteria, viruses, parasites, and fungi that can cause foodborne illnesses. Chemical hazards include harmful substances like pesticides, food additives, cleaning agents, and toxins that can contaminate food. Physical hazards consist of foreign objects such as glass, metal fragments, plastic pieces, or other inedible materials that can cause injury or harm to consumers.