What type of hazards are categorized as foreign objects found in food?

Physical hazards are defined as foreign objects that can accidentally enter food, posing a risk to consumer safety. These objects can include items such as glass shards, metal fragments, plastic pieces, or even stones. Recognizing these hazards is crucial because they can cause choking, injury, or other serious situations if consumed.

In the context of HACCP, identifying physical hazards is important to implementing control measures that prevent these foreign objects from contaminating food products. Effective monitoring, such as using metal detectors or screens during production, helps mitigate the risk of physical hazards.

The other categories do not align with the concept of foreign objects in food. Biological hazards pertain to harmful microorganisms like bacteria and viruses, while chemical hazards involve harmful substances and toxins. Allergenic hazards specifically refer to food allergens that can trigger allergic reactions but do not include foreign objects in the food product. This clear distinction reinforces why physical hazards represent foreign objects in food.