Which of the following is an example of a chemical hazard in food preparation?

The correct answer is the option that identifies cleaning agents contaminating food as a chemical hazard in food preparation. Chemical hazards pertain to harmful substances that can contaminate food and pose health risks if ingested. In this instance, cleaning agents, which are often composed of chemicals that are toxic or harmful, can inadvertently come into contact with food, leading to potential poisoning or adverse health effects for consumers.

In food preparation, it is crucial to ensure that surfaces and utensils are properly washed and rinsed to eliminate any residues of cleaning products, thus safeguarding the food from chemical contamination. This concern highlights the importance of adhering to safety protocols concerning the use of cleaning materials in kitchens.

The other choices reflect different categories of hazards. Raw vegetables, while they can carry biological risks if contaminated with pathogens, do not represent a chemical hazard in the same way. Using wooden utensils does not introduce a chemical risk but rather a consideration about bacteria adherence and ease of cleaning. Improper cooking temperatures relate primarily to biological hazards, as undercooked food can harbor bacteria that lead to foodborne illnesses. Therefore, the focus on cleaning agents clearly distinguishes this choice as a chemical hazard in food preparation.