Which of the following is considered a chemical food hazard?

Bleach is identified as a chemical food hazard because it is a toxic substance that can cause serious harm if ingested. Chemical hazards in food safety typically arise from substances that can contaminate food and pose health risks to consumers. Common examples include cleaning agents, pesticides, and industrial chemicals. When bleach or other cleaning products come into contact with food, or if food is prepared in a space not adequately cleaned from these chemicals, it can lead to chemical contamination.

Cooked meat, fresh vegetables, and filtered water are generally safe food items when handled and prepared properly, as they do not inherently contain harmful chemicals that pose a risk in the same way that bleach does. While cooked meat and fresh vegetables can become contaminated by other kinds of hazards (like biological or physical hazards), they are not classified as chemical hazards. Filtered water is also not a chemical hazard if it has been properly treated and is safe for consumption. Thus, bleach stands out distinctly as a chemical hazard due to its toxic properties and potential for causing serious health issues.