What are physical food hazards primarily composed of?

Physical food hazards primarily consist of objects that can unintentionally become part of food products, leading to injury or harm when consumed. This includes foreign materials such as bread ties, pieces of glass, metal fragments, and other similar items that may be present in food due to improper handling, packaging, or storage.

Recognizing physical hazards is essential in food safety practices, as they do not originate from the food itself but are extraneous elements that can pose serious risks to consumer health. Ensuring that food is free from such hazards involves proper training of staff, meticulous inspection of food products, and adhering to strict manufacturing processes to eliminate any potential for contamination by these foreign objects.

In contrast, the other options refer to different types of food safety hazards. Wet ingredients pertain to moisture levels that could promote microbial growth, microorganisms refer to biological hazards that include bacteria, viruses, or parasites, and pesticides and detergents are examples of chemical hazards that can contaminate food. These distinctions are crucial for comprehensive food safety management, but they do not fall under the category of physical hazards as defined.