Which hazard is associated with harmful substances that can lead to poisoning?

The association of hazardous substances with poisoning is specifically linked to chemical hazards. Chemical hazards pertain to substances that can cause harm through chemical interactions, which might include toxins, pollutants, or other harmful materials that can disrupt biological processes. This can lead to a range of health issues, including poisoning, which emphasizes the need for proper handling, storage, and usage of chemical substances in cooking and food preparation.

In the context of the other types of hazards, biological hazards involve pathogens like bacteria or viruses that can cause foodborne illnesses, while physical hazards are typically related to objects that can cause injury, such as bones or shards of glass in food. Allergenic hazards concern substances that provoke allergic reactions, such as nuts or gluten. Although these are essential in food safety, they do not directly relate to the risk of poisoning from harmful substances like chemicals do. Hence, focusing on chemical hazards is crucial for understanding and mitigating poisoning risks in culinary practices.