Which of the following is NOT a common hazard in food safety?

Financial hazards are not considered common hazards in food safety because they pertain to the economic aspects of running a food business rather than the direct safety of the food itself. Food safety primarily focuses on ensuring that food is safe to eat, which involves the prevention of illness or injury that can arise from various types of hazards.

Biological hazards involve harmful microorganisms such as bacteria, viruses, and parasites that can contaminate food and lead to foodborne illnesses. Chemical hazards include harmful substances such as pesticides or food additives that may pose health risks if ingested in unsafe amounts. Physical hazards refer to foreign objects that can accidentally get into food, like fragments of glass or metal, which can cause injury.

In the context of food safety training, it’s essential to prioritize understanding and addressing these biological, chemical, and physical hazards to ensure the health and safety of consumers. Financial hazards, while relevant to the operational side of a food business, do not directly impact the intrinsic safety of the food provided to consumers.