What is a biological hazard in food safety?

A biological hazard in food safety refers to harmful microorganisms that can contaminate food and lead to foodborne illnesses. This includes bacteria, viruses, and parasites that can survive and multiply in food products, posing a significant risk to consumers' health.

In this context, the presence of bacteria and viruses on food is concerning because they can cause infections or illnesses when ingested. Proper food handling, preparation, and storage practices are essential in minimizing the risk of these biological hazards and ensuring food safety.

Other options represent different categories of hazards; for example, hair or jewelry in food are examples of physical hazards, and contaminated kitchen surfaces could lead to cross-contamination but do not directly refer to biological agents. Cleaning chemicals are classified as chemical hazards since they can be toxic and harmful if ingested or improperly used. Understanding these distinctions helps food handlers ensure comprehensive food safety practices.