What is a chemical hazard in the context of food safety?

A chemical hazard in the context of food safety refers to substances that can cause harm due to contamination. This includes any harmful chemicals that can inadvertently become a part of the food supply, such as pesticides, cleaning agents, food additives in excessive amounts, or heavy metals. These hazards pose a risk to consumer health and can lead to foodborne illnesses, toxic reactions, or long-term health issues.

Understanding chemical hazards is crucial for safe food handling practices, as they can be present in both raw and prepared food items, and their effects can range from mild to severe. Identifying and managing these risks is an essential aspect of food safety protocols and regulations.

The other options, while related to food safety in different ways, do not accurately define chemical hazards. Natural flavor compounds are typically considered safe in regulated amounts. Fermentation by-products can be part of the food development process and are usually not harmful when properly managed. Bacteria and viruses, although they are significant hazards, fall under the category of biological hazards, not chemical.