Which of the following is an example of a physical hazard in food?

A physical hazard in food refers to any foreign object that can cause harm to consumers when ingested. Examples include glass, metal shards, or plastic pieces, which can originate from broken equipment, packaging materials, or carelessly handled food items. The presence of these objects poses a direct risk of injury, such as cuts or choking, making them a significant concern in food safety protocols.

In contrast, pathogens represent biological hazards and include microorganisms such as bacteria and viruses that can cause foodborne illnesses. Chemicals introduced during processing or packaging are categorized as chemical hazards, which can lead to toxic responses or allergic reactions if not properly managed. Undesirable flavors or odors, while they may indicate spoilage or contamination, are not classified as physical hazards but rather as quality issues that affect consumer acceptance. Each of these categories—biological, chemical, and quality—plays a crucial role in food safety, but they do not fall under the definition of physical hazards.