Which type of hazard is most commonly associated with food handling?

The type of hazard that is most commonly associated with food handling is the microbiological hazards which includes bacteria and other related microbes such as yeast, molds and other viruses. This is commonly associated with food handling as the person handling the food could be one of the host that could transmit these microbes, contaminating the food and improper storage and exposure could led the food to be exposed with microbes.