Which of the following can be classified as a food safety hazard?

Food safety hazards encompass a range of risks that can contaminate food or pose threats to the health of consumers. The comprehensive classification includes physical, chemical, and biological hazards, making the first choice the correct answer.

Physical hazards refer to foreign objects in food, such as glass shards or metal fragments, that can cause injury if ingested. Chemical hazards arise from harmful substances such as pesticides, food additives, or cleaning agents that may contaminate food items. Biological hazards involve microorganisms like bacteria, viruses, and parasites that can lead to foodborne illnesses.

By incorporating all three categories—physical, chemical, and biological—this broad classification helps ensure that food safety programs address various types of contamination that may occur at different stages of food production and processing. Awareness of all these hazards is critical for the establishment of effective food safety practices, procedures, and preventative controls within the food industry.