What defines a biological hazard in food safety?

A biological hazard in food safety is defined by the presence of microorganisms that can cause illness or disease in humans. These microorganisms include bacteria, viruses, fungi, and parasites, which can contaminate food and lead to foodborne illnesses. Managing biological hazards is crucial in food safety practices, as even small amounts of harmful microorganisms can replicate rapidly and pose significant health risks if ingested.

In the context of food safety, the other choices relate to different types of hazards. Foreign objects represent a physical hazard that can cause choking or injury. Harmful chemicals refer to chemical hazards, which can result from pesticide residues or cleaning agents. Allergens are another category of concern but fall under the classification of food allergens, which can trigger severe allergic reactions rather than directly causing foodborne illnesses like biological hazards. Understanding these distinctions helps ensure that food safety protocols effectively mitigate all types of hazards in the food supply.