What does the term hazard refer to in food safety?

In the context of food safety, the term hazard specifically refers to an allergen agent or any substance that has the potential to cause illness or injury when ingested. This includes biological hazards like bacteria and viruses, chemical hazards such as toxins and allergens, and physical hazards like foreign objects that can cause harm. Recognizing these hazards is crucial for implementing effective food safety practices and minimizing risks to consumers, ensuring that food is safe to eat.

The other options, while related to food safety, do not encompass the broader definition of "hazard." For example, improperly cooked food could be a result of a identified hazard but is not a hazard itself. Similarly, labeling food that is unsafe to consume as a hazard is too generalized, as it could refer to various issues without specifying the underlying cause. Lastly, a method of food preparation does not define a hazard; instead, it details a process that could potentially introduce hazards if not executed safely.