Which of the following is a biological hazard?

Biological hazards are primarily related to living organisms and substances that can cause illness or health risks when contaminated with biological agents. In this context, bacteria in improperly cooked food represents a significant biological hazard because it involves microorganisms that can lead to foodborne illnesses.

When food is cooked improperly, it may not reach the necessary temperatures to kill harmful bacteria, such as Salmonella, E. coli, or Listeria. These bacteria can multiply rapidly in food that is not correctly handled or stored, leading to potential outbreaks of food poisoning. It is vital for food handlers to understand the proper cooking temperatures and food safety practices to minimize the risk of such biological hazards.

In contrast, glass shards, cleaning agents, and packaging materials are classified as physical or chemical hazards. Glass shards can cause physical harm if ingested, cleaning agents can lead to chemical contamination if residues remain on food contact surfaces, and packaging materials, while important for food safety and quality, do not constitute a biological risk. Thus, the presence of bacteria in improperly cooked food clearly categorizes it as a biological hazard that food safety training aims to address.