Utah Food Safety Practice Test

What constitutes a physical hazard in food?

1. Microorganisms present in food.

2. Foreign bodies accidentally introduced into food.

3. Pests that invade food storage areas.

4. Improper cooking temperatures.

The correct answer is: Foreign bodies accidentally introduced into food.

A physical hazard in food primarily refers to foreign bodies that can inadvertently be introduced into food products. This can include items such as pieces of glass, metal fragments, plastic bits, or other objects that are not part of the food itself but could cause injury or illness if ingested. This categorization is essential in food safety because these hazards can lead to choking, cuts, or other injuries for consumers, making it crucial to identify and eliminate potential sources during food handling and preparation. While microorganisms and improper cooking temperatures relate to biological and chemical hazards, respectively, they do not fall under the definition of physical hazards. For instance, microorganisms like bacteria or viruses can lead to foodborne illnesses, and improper temperatures can contribute to the growth of these pathogens. Pests, although a concern for contamination, are also categorized differently. Understanding these classifications helps food handlers prioritize and implement specific safety measures appropriate to each type of hazard.