What are three objects considered physical food hazards?

The choice identifying bread ties, fingernails, and jewelry as physical food hazards is accurate because each of these objects poses a tangible risk of contamination in food. Physical food hazards include any foreign objects that can accidentally be introduced into food products during the production, preparation, or service process.

Bread ties are commonly found in kitchens and can fall into food if not properly stored. Fingernails can easily break off while preparing or serving food, leading to potential ingestion. Jewelry, such as rings or earrings, can also dislodge and become contaminants in food items.

Understanding these hazards is crucial for maintaining food safety and preventing injuries or illnesses associated with food contamination. The other options include items that may not be as frequently encountered or as directly relevant to food service environments, reducing their effectiveness in illustrating common physical food hazards.