Which of the following can be classified as a physical hazard in food preparation areas?

A physical hazard in a food preparation area refers to any foreign object that can cause harm or injury to someone consuming the food. Broken glass fits this definition perfectly as it can inadvertently end up in food, posing a significant risk to consumers, resulting in cuts or other injuries if ingested.

In contrast, improper storage temperatures relate to temperature control issues that can lead to biological hazards, such as the growth of harmful bacteria. Cross-contamination refers to the transfer of harmful microorganisms from one surface or food item to another, which is primarily a biological concern. Unwashed vegetables can harbor pesticide residues or dirt but do not typically cause physical injuries. Thus, broken glass stands out as a clear and direct example of a physical hazard in food preparation areas.