An example of a chemical hazard would not include:

Chemical hazards refer to harmful substances that can contaminate food and cause illness when consumed. In this scenario, the only option that does not represent a chemical hazard is the presence of bony fragments in meat. These fragments are considered physical hazards, as they are solid objects that can cause injury or choking but do not involve chemicals.

On the other hand, lemonade served in a copper pitcher could lead to chemical contamination due to the potential release of copper into the beverage, which can be toxic. Cleaning compounds stored above a food prep counter also represent a chemical hazard, as spills or drips could contaminate food items with harmful cleaning agents. Similarly, pesticide sprayed directly onto a cutting board introduces another form of chemical hazard, as the pesticide may contaminate any food prepared on that surface.

Understanding the categories of hazards—biological, chemical, and physical—helps food safety professionals implement appropriate measures to prevent foodborne illnesses and ensure safe food handling practices.