Which of the following is considered a biological hazard in food safety?

In food safety, a biological hazard is defined as any harmful organism or substance derived from a living organism that can pose a risk to health. Microorganisms, such as bacteria, viruses, parasites, and fungi, fall under this category because they can contaminate food and lead to foodborne illnesses when consumed. The presence of these microorganisms in food can lead to outbreaks of diseases, which is why proper food handling, cooking, and storage practices are crucial to minimize their presence.

While other elements listed can pose risks, they do not fit the classification of biological hazards. Cleaning agents are chemical hazards, glass shards are physical hazards, and infected cuts are also considered more of a risk from a physical standpoint, as they could lead to contamination if not properly covered and managed. Understanding the distinctions between these types of hazards is essential for maintaining food safety standards and protecting public health.