Which hazard is characterized by foreign objects that could cause injury?

A physical hazard is characterized by foreign objects that could cause injury in food. This includes items such as glass shards, metal fragments, plastic pieces, or other objects that are not meant to be part of the food product. These hazards can pose significant risks to consumers, potentially leading to injury or harm when consuming contaminated food.

Understanding physical hazards is crucial for food safety because they can occur at any stage of food preparation and handling, from production to the point of sale. Identifying and controlling these hazards is an essential part of maintaining a safe food environment. Proper training and awareness can help food handlers prevent these types of hazards, ensuring that food remains safe for consumption.

The other types of hazards mentioned—biological, chemical, and nutritional—refer to different safety concerns in food handling. Biological hazards involve pathogens like bacteria and viruses; chemical hazards pertain to harmful substances that may contaminate food; and nutritional hazards are related to imbalances or deficiencies in food nutrients. While all of these are important to recognize and manage, they do not specifically pertain to the risk posed by foreign objects.