What constitutes a physical hazard in food safety?

A physical hazard in food safety refers specifically to any foreign object or unintended item that can inadvertently become part of food. This could include items such as hair, glass shards, metal fragments, plastic pieces, or any other object that could cause injury when consumed. The presence of these objects in food can lead to choking, cuts, or other injuries to consumers, making it crucial to identify and eliminate them during food preparation and service.

While other options mention issues related to food safety, they each pertain to different categories of hazards. Bacteria and viruses are classified as biological hazards, which involve pathogens that can lead to foodborne illnesses. Improper food storage relates to practices that may result in spoilage or contamination, which are considered chemical hazards or even further biological hazards if they lead to growth of harmful organisms. Excess moisture in food can contribute to spoilage and the growth of mold or bacteria, but it is more associated with chemical or biological safety risks rather than physical hazards. Therefore, identifying unintended objects in food is the definitive hallmark of a physical hazard.