What represents a chemical hazard in a food service setting?

Cleaning agents represent a chemical hazard in a food service setting because these substances are used to disinfect and sanitize surfaces, but they can pose a risk if they contaminate food or food preparation areas. Chemical hazards can arise when the cleaning agents are not used properly or if there are leftover residues that may inadvertently be ingested.

On the other hand, the presence of bacteria is typically classified under biological hazards, which are living microorganisms that can cause foodborne illnesses. Physical contaminants refer to objects that can inadvertently enter food, such as hair, metal shards, or plastic pieces, and are not considered chemical hazards. Unsanitary conditions, while they can lead to a variety of food safety issues, pertain more to a lack of hygiene or cleanliness rather than being a specific chemical hazard. Thus, cleaning agents stand out as they specifically represent a chemical risk that can directly impact food safety if proper procedures are not followed.