What is considered a pest in the context of food safety?

In the context of food safety, a pest is defined as an animal or insect that can contaminate food or food contact surfaces. This encompasses a variety of creatures, including rodents, insects like cockroaches and flies, and even larger animals that have access to food storage and preparation areas. The presence of pests poses significant risks as they can carry pathogens and other contaminants that may lead to foodborne illness if they come into contact with food. Effective pest control is crucial in maintaining food safety and preventing contamination, which is why understanding this definition is vital for anyone working in food service or food production.

The other options describe different aspects of food safety but do not fit the precise definition of a pest. Spoiled food represents a safety hazard but is not considered a pest. Similarly, a type of foodborne illness relates to the health risks associated with contaminated food but does not encompass the biological agents that cause contamination, while a cooking tool is unrelated to the concept of pests in this context.