What constitutes a physical hazard in food?

A physical hazard in food refers specifically to any foreign object that may inadvertently be introduced into the food product. This could include items such as hair, glass shards, metal fragments, wood splinters, or any other tangible object that is not meant to be part of the food but could cause harm if ingested. The presence of these objects can lead to choking, cuts, or other injuries, making them a serious safety concern in food handling and preparation.

Chemical residues and bacteria, on the other hand, are classified under different types of hazards—chemical hazards and biological hazards, respectively. Improperly stored unused food pertains to food safety practices and the potential for spoilage or contamination over time, rather than being a physical hazard. Understanding these distinctions helps ensure safe food handling practices and overall food safety management in various food service or production environments.