What are general sources of physical hazards in foods?

Physical hazards in foods can arise from various stages of the food supply chain, including harvesting, processing, and distribution. Each of these phases presents unique risks that can lead to contamination by foreign objects.

During harvesting, items such as soil, stones, and plant debris can inadvertently find their way into food products. Additionally, tools or equipment used in the harvesting process may also contribute physical hazards if they break or are improperly handled.

In the processing stage, physical hazards may include packaging materials, broken glass from machinery, metal shavings from food processing equipment, or even items accidentally introduced during manual handling. This step is critical since it involves significant manipulation and transformation of food products.

When it comes to distribution, the risk of physical hazards continues. Products can be damaged during transportation, leading to potential contamination from broken packaging that exposes the food to external elements or introduces foreign objects.

Considering all these factors, it is clear that the possibility of physical hazards exists at every point in the food chain. Therefore, the comprehensive option that encompasses all aspects—harvesting, processing, and distribution—is the correct one.