New York City Food Protection Practice Test

The hazard that involves foreign objects in food capable of causing injury is classified as a physical hazard. Physical hazards include any detectable, solid objects that are not part of the food product and can result in injury or harm to consumers. Common examples include pieces of glass, metal shards, hair, or any other objects that inadvertently make their way into food.

Understanding physical hazards is essential for food safety as they can lead to choking, cuts, or dental damage. The management of these hazards typically involves careful handling and inspection processes in food preparation and packaging to eliminate potential risks.

In contrast, chemical hazards refer to harmful substances that may contaminate food, such as pesticides or food additives. Biological hazards involve microorganisms like bacteria or viruses that can cause illness. Environmental hazards pertain to risks from the surrounding environment, such as contamination from water sources or other external factors. Hence, recognizing physical hazards is critical in ensuring food safety and preventing consumer injury.