What is the term for the risk of food being contaminated by potentially dangerous chemicals?

The term for the risk of food being contaminated by potentially dangerous chemicals is indeed known as a chemical hazard. Chemical hazards refer specifically to substances that can cause harm when ingested, inhaled, or come into contact with the skin. This includes pesticides, food additives, cleaning agents, and heavy metals, among others. Food safety protocols often focus on identifying and managing these hazards to ensure that food products are safe for consumption.

Other categories of hazards include biological hazards, which involve harmful microorganisms such as bacteria, viruses, and parasites; physical hazards, which are non-biological and can include foreign objects like metal shards or glass; and environmental hazards, which relate to broader environmental factors that can influence food safety, but do not specifically focus on chemical risks. Chemical hazards are critical to address in food technology and safety practices because they can lead to serious health risks if food is not properly monitored and controlled.