What are chemical hazards primarily associated with?

Chemical hazards in food safety primarily relate to harmful substances that can contaminate food and pose health risks to consumers. Residue from cleaning solutions or detergents is a significant concern because these substances are often used in food preparation areas. If they are not sufficiently rinsed or wiped away, they can linger on surfaces or utensils, leading to accidental ingestion. Cleaning agents and chemicals are specifically formulated for sanitation and may contain ingredients that, while effective for cleaning, can be toxic if consumed, thus serving as a direct threat to food safety.

Unintended objects in food, such as fragments of glass or metal, fall under physical hazards rather than chemical hazards. Pathogenic microorganisms like bacteria and viruses are biological contaminants, not chemical hazards. Similarly, improper food handling can lead to various types of contamination, but it is more closely related to practices affecting biological or physical safety rather than chemical residues. Therefore, the primary association of chemical hazards points to unintended chemicals, primarily residues from cleaning solutions or detergents.