360 Food Safety Manager Practice Test

Physical hazards are foreign objects that can injure someone or contaminate food. In a kitchen, sharp, breakable items like glass easily become a hazard because they can break and leave sharp edges or tiny shards that could end up in food or cause cuts. That’s why glass is the best choice here. Flavor enhancers are chemical additives, not physical objects. Bacteria represent a biological hazard, and contaminated water is typically a biological or chemical hazard, not a physical one. The defining idea is that physical hazards are tangible objects in the environment or food, and glass is a common example in kitchens.