Pieces of what can be considered as physical hazards in food preparation?

The selection of plastic wrappers as a physical hazard in food preparation is based on the understanding of what constitutes a physical hazard. In the context of food safety, physical hazards are typically defined as any foreign object that can accidentally contaminate food and cause harm to consumers. Plastic wrappers, when not disposed of properly or when pieces of them unintentionally end up in food, can pose a risk of injury or choking.

Plastic is not digestible and can lead to potential injuries if ingested. Ensuring that food is free from such hazards is critical in maintaining food safety and protecting consumers. This is why items like plastic wrappers are specifically noted as concerns during food preparation and handling.

In contrast, pathogens refer to microorganisms that cause foodborne illness, biological toxins are naturally occurring toxins that can also lead to illness, and food additives are substances added to food for various purposes but do not represent physical hazards. Thus, the focus on physical hazards correctly recognizes that materials like plastic wrappers must be diligently managed in food prep settings.