Which of the following best describes a hazard in food safety?

A hazard in food safety is defined as an agent that has the potential to cause adverse health effects in consumers. This includes biological hazards like bacteria, viruses, and parasites; chemical hazards such as allergens and contaminants; and physical hazards like foreign objects. Understanding hazards is fundamental in food safety because identifying and managing these risks is essential to prevent foodborne illnesses and ensure public health.

In contrast, descriptions such as a minor concern or negligible risk factor downplay the seriousness of hazards, which can have significant implications for consumer safety. Non-food related issues do not pertain to the scope of food safety hazards, as hazards specifically involve elements that affect the safety and quality of food. Thus, recognizing a hazard as an agent with the potential to cause health effects is critical in food safety management and the HACCP framework, which aims to identify and mitigate such risks.