What are physical food hazards primarily composed of?

Physical food hazards are primarily composed of foreign materials such as glass and metal. These hazards can occur during food processing, preparation, or service, and they pose a risk to consumer safety. Foreign materials can cause injuries, choking, or other health issues if ingested. Recognizing and preventing physical hazards is critical in ensuring a safe food supply.

In contrast, temperature variations are related to issues of food safety but pertain more to microbiological risks than to physical hazards. Microbial contaminants relate to biological hazards, which include bacteria, viruses, and other pathogens rather than physical entities. Similarly, pesticide residues fall under chemical hazards, as they stem from substances used to manage pests and are not physical in nature. Understanding the distinction between these types of hazards helps food safety professionals implement appropriate controls to ensure the well-being of consumers.