Certified Dietary Manager (CDM) Practice Exam 2025 - Free CDM Practice Questions and Study Guide

Hazards in the context of food safety refer to the biological, chemical, or physical properties that can pose risks to food safety or public health. This encompasses a broad range of factors that can compromise the safety of food products.

Biological hazards include microorganisms such as bacteria, viruses, and parasites that can lead to foodborne illnesses. Chemical hazards involve harmful substances that might be present in food, either due to contamination during production or processing, such as pesticides or food additives. Physical hazards refer to foreign objects, such as metal shavings or glass fragments, that can inadvertently become part of food products and pose a danger to consumers.

This comprehensive definition is crucial for food safety management since it underscores the importance of addressing all potential risks in the food supply chain. Understanding that hazards can arise from multiple sources helps ensure that appropriate measures are taken to safeguard food safety. Other options focus on only one type of risk, which does not encompass the full spectrum of potential hazards in food safety.