Which of the following is a common biological hazard in food safety?

Bacteria are considered a common biological hazard in food safety because they are microorganisms that can cause foodborne illnesses when present in contaminated food. They multiply rapidly in suitable environments, particularly when food is stored at improper temperatures or handled improperly. The presence of harmful bacteria, such as Salmonella, E. coli, and Listeria, can lead to serious health issues, including food poisoning.

In contrast, cleaning agents are classified as chemical hazards, as they are substances used for cleaning that can contaminate food if not properly rinsed away. Pests are also a concern but fall under a different category of hazards related to physical contamination and vectors for pathogens. Broken glass represents physical hazards, as it can cause injury and contaminations in food products but does not directly affect food safety in the same biological manner as bacteria.