What type of hazard can choking or cutting injuries from food items be classified as?

Choking or cutting injuries associated with food items fall under the category of physical hazards. Physical hazards refer to any foreign objects or materials that can potentially cause harm to an individual when consuming food. This includes items such as pieces of bone, glass shards, metal fragments, or even large chunks of food that can lead to choking. Recognizing and addressing these hazards is crucial in food safety management to ensure the health and well-being of customers. Physical hazards are distinct from biological hazards, which involve microorganisms, or chemical hazards, which pertain to harmful substances interacting with food. Environmental hazards also differ in that they relate more to external conditions affecting food safety rather than direct physical dangers associated with the food itself.