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

A physical hazard in food refers to any foreign object that can cause harm or injury if ingested. Hair, glass, or metal fragments are clear examples of physical hazards because they can easily end up in food during preparation, cooking, or packaging, posing a risk to consumers. These objects can cause injuries, such as cuts or choking, making their identification and removal crucial in food safety practices.

In contrast, the other options represent different types of hazards. Cooking temperature relates to the cooking process and is concerned with ensuring food is cooked thoroughly to kill pathogens, which is a matter of achieving proper thermal management rather than a physical danger. Bacteria and viruses fall under biological hazards, as they are living organisms that can cause foodborne illnesses. Food additives, while they may pose safety concerns regarding allergy or other chemical reactions, are classified as chemical hazards rather than physical ones. Understanding these distinctions is essential for managing food safety effectively.