Which of the following hazards is a primary concern for food safety?

The primary concern for food safety is biological hazards, such as bacteria. These hazards pose significant risks because they can lead to foodborne illnesses, which affect consumers' health and safety. Biological hazards are microorganisms—including bacteria, viruses, parasites, and fungi—that can contaminate food, multiply, and cause severe health problems if ingested.

In food safety practices, it is crucial to control and monitor biological hazards through proper hygiene, cooking, and storage procedures to ensure that food remains safe for consumption. Factors like food presentation, food waste management, and the color and texture of food, while important in the culinary and dining experience, do not directly impact food safety in the same way as biological hazards do. Therefore, prioritizing the control of biological hazards is vital for the prevention of foodborne illnesses and the overall safety of food products.