Final answer:
The three potential hazards to food are biological, physical, and chemical.
Step-by-step explanation:
The three potential hazards to food are biological, physical, and chemical. Biological hazards refer to microorganisms such as bacteria, viruses, and fungi that can contaminate food and cause foodborne illnesses. Physical hazards include foreign objects like glass, metal, or hair that can accidentally end up in food. Chemical hazards are substances such as pesticides, cleaning agents, or food additives that can contaminate food and pose a risk to human health.