Which of the following is an example of a chemical hazard in food safety?

Chemical hazards in food safety refer to harmful substances that can cause illness or injury when ingested. This includes a variety of substances that may unintentionally contaminate food products. The correct answer highlights examples of chemical contaminants such as pesticide residues, food additives, and allergens.

Pesticide residues can remain on fruits and vegetables and pose a health risk if consumed in significant amounts. Food additives are substances added to food products for various purposes, like preservation or enhancement, but can lead to reactions in sensitive individuals or if consumed improperly. Allergens, which are substances that can trigger an immune response in some people, also fall under the category of chemical hazards because their presence in food can cause serious health reactions.

In contrast, biological contaminants comprise microorganisms such as bacteria, viruses, and parasites, while physical contaminants involve tangible items like glass or metal pieces that may accidentally enter food products. Improper cooking temperatures are associated with biological hazards and refer to the potential for harmful microorganisms to survive due to inadequate heat treatment. These distinctions emphasize why pesticide residues, food additives, and allergens are categorized specifically as chemical hazards in the context of food safety.