Which of the following is a major hazard associated with food safety?

The major hazard associated with food safety that is being highlighted here is Time/Temperature Abuse. This concept is crucial in food safety because many pathogens, including bacteria and viruses, thrive in the "danger zone" temperature range between 41°F and 135°F (5°C and 57°C). When food is not kept at safe temperatures for appropriate lengths of time, it can allow these harmful microorganisms to multiply to dangerous levels, leading to foodborne illnesses.

Proper temperature control involves both cooking food to safe internal temperatures to kill harmful pathogens and maintaining foods at safe temperatures during storage and service. Understanding and preventing Time/Temperature Abuse is a key component of food safety programs and practices, ensuring that food remains safe for consumption.

In contrast, while physical hazards such as broken glass can certainly pose risks to consumers, they do not directly contribute to biological foodborne illnesses in the same manner. Human emotional factors and marketing strategies fall outside the realm of food safety hazards; they do not impact the microbiological or physical safety of food products. Thus, the emphasis on Time/Temperature Abuse is essential for ensuring food safety and protecting public health.