A physical hazard is any extraneous object or foreign matter in a food item which may cause illness or injury to a person consuming the product.
•These foreign objects include, but are not limited to bone or bone chips, metal flakes or fragments, injection needles, pieces of product packaging, stones, glass or wood fragments, insects or other filth, personal items, or any other foreign material not normally found in food products.
•HACCP plan helps foodservice managers and supervisors to identify potential sources of physical hazard and provide safeguards to protect foods from this form of contaminations