There are four types of hazards that you need to consider:
Microbiological hazards include bacteria, yeasts, moulds, and viruses.
Chemical hazards include water, food contact materials, cleaning agents, pest control substances, contaminants (environmental, agricultural, and process, e.g., acrylamide), pesticides, biocides, and food additives.
Physical hazards include glass, packaging, jewellery, pest droppings, screws, etc.
This refers to the risk associated with the unintended presence of one or more of the 14 EU listed food allergens due to cross-contamination.