What defines Chemical Hazards in food safety?

Chemical hazards in food safety refer specifically to toxic or corrosive substances that can cause illness or injury when ingested. These substances can include cleaning agents, pesticides, or food additives that are misused or at unsafe levels. Understanding chemical hazards is critical because they can lead to severe health issues or even fatal reactions if food products are contaminated.

In contrast, the other choices refer to different types of hazards. Physical hazards involve items that can cause physical harm, such as broken glass or metal shards. Biological hazards refer specifically to microorganisms or pathogens that lead to foodborne illnesses. Unhedged ingredients is not a commonly recognized term in food safety and does not accurately define any hazard category. Recognizing the specific nature of chemical hazards helps in implementing effective prevention strategies in food safety management.