What is a common physical hazard in food service?

A common physical hazard in food service involves small objects like glass or metal shards. Physical hazards refer to any foreign objects that can contaminate food and pose a risk of injury to customers. These objects may unintentionally enter food products during preparation, cooking, or serving. For instance, glass can break from kitchen equipment or packaging, while metal fragments could originate from broken tools or equipment.

In contrast, other options present different types of hazards. Uncooked meat represents a biological hazard because it may harbor harmful pathogens. Kitchen staff with poor hygiene is also a biological hazard, as it increases the risk of transmitting foodborne illnesses. Expired condiments are considered a quality concern more than a physical hazard, as they primarily relate to safe consumption and flavor rather than the risk of physical injury. Thus, identifying small objects as a physical hazard highlights the importance of vigilance in food preparation areas to ensure safety and prevent consumer injuries.