HACCP Managers Certificate Course Practice Test 2025 – All-in-One Resource to Master Your Certification!

Physical hazards in food refer to tangible objects that can cause injury or harm when ingested. The correct answer highlights that foreign objects, such as glass, metal shards, or stones, represent a significant physical danger in food products. These items can lead to choking, cuts, or other serious injuries, making their presence a critical concern in food safety.

In practical applications of HACCP (Hazard Analysis and Critical Control Points), identifying and controlling physical hazards is essential for ensuring consumer safety. By creating control measures to prevent foreign objects from contaminating food, businesses can actively protect their customers from potential harm.

The other answer choices pertain to different categories of hazards. Biological contaminants like bacteria fall under biological hazards, while chemical additives used in processing are categorized as chemical hazards. Pest infestations involve both biological hazards (as pests can carry harmful microorganisms) and the potential for physical hazards if pests leave behind debris or fragments. However, they do not directly categorize into physical hazards in the same way that foreign objects do. Thus, the focus on foreign objects as physical hazards is what makes this answer correct, emphasizing the need for vigilance in food processing and handling to prevent such risks.