How is a food safety hazard defined?

A food safety hazard is defined as a property that may injure human health. This encompasses biological, chemical, and physical hazards that could potentially lead to foodborne illnesses or injuries when consumed. Understanding this definition is crucial because it directs food safety efforts towards identifying and mitigating risks that directly impact human health.

Biological hazards include pathogens like bacteria and viruses, while chemical hazards can involve harmful substances such as pesticides or food additives in unsafe concentrations. Physical hazards might include foreign objects that can cause injury. Recognizing these properties allows food safety professionals to implement appropriate safety measures, ensuring that the food supply remains safe for consumers.

The other options refer to aspects of food but do not encompass the broader and more critical issue of direct risks to health that arise from food consumption. Ingredients do not define hazards, conditions affecting taste might be undesirable but do not imply health risks, and contaminants that improve flavor are not a concern from a safety perspective. Therefore, defining a food safety hazard in terms of potential health injury is foundational to food safety practices.