Which of the following is NOT one of the three types of hazards for foodborne illness?

The identification of environmental hazards as not one of the three primary types of hazards for foodborne illness is valid because the three recognized categories are biological, chemical, and physical hazards. Biological hazards refer to microorganisms such as bacteria, viruses, and parasites that can contaminate food and cause illness. Chemical hazards involve substances like pesticides or food additives that can be harmful if ingested inappropriately. Physical hazards include foreign objects like glass or metal fragments that may accidentally be present in food.

In this context, environmental hazards, while they can impact food safety, do not fit into the core categories that are specifically outlined for foodborne illness types. Environmental factors like temperature control, sanitation conditions, and even pest management play supporting roles in maintaining food safety but are not categorized as direct hazards in the way biological, chemical, and physical hazards are.