What is an example of a chemical hazard?

Pesticide residues or food additives represent a chemical hazard as they involve substances that can cause adverse health effects through chemical contamination of food. Chemical hazards are defined as harmful substances that can be unintentionally or improperly introduced into food, leading to risks when ingested. Pesticides, for instance, are used to protect crops but can remain on food products and pose health risks if consumed in significant quantities. Food additives, although regulated, can also be a source of chemical hazards if they are misused or if individuals have sensitivities to certain substances.

In contrast, the other options refer to different categories of hazards. Metal fragments from machinery constitute a physical hazard, as they are tangible objects that could cause injury or harm. Raw meat products, while subject to biological hazards like bacteria, do not classify as chemical hazards. Unclean utensils present a potential for biological hazards as well, leading to contamination through pathogens, rather than chemicals. Hence, understanding the distinction between these categories is crucial in the context of HACCP training and food safety management.