Biological hazards are harmful organisms or substances that can cause illness or disease in humans. These hazards include bacteria, viruses, fungi, and parasites, which can be found in contaminated food, water, or surfaces. Common examples are Salmonella in undercooked poultry and E. coli in contaminated vegetables. Exposure to biological hazards can occur in various settings, such as workplaces, homes, and healthcare facilities. Proper hygiene practices, like handwashing and safe food handling, are essential to reduce the risk of infection. Understanding these hazards helps individuals and organizations implement effective safety measures to protect public health.