Which types of hazards are most present on a commercial can opener?

The presence of physical and biological hazards on a commercial can opener is significant. Physical hazards can arise from the device itself, such as metal shavings or pieces of the can that may inadvertently end up in food during the opening process. This underlines the importance of regular inspection and maintenance of the equipment to ensure it is operating properly and the risk of such contaminants is minimized.

Biological hazards are also a concern in a commercial kitchen environment. If a can opener is not cleaned properly after each use, it can harbor bacteria or pathogens that could contaminate food items. This is particularly critical for can openers because they are often used on canned products that may be stored for long periods and can be at risk for cross-contamination if not handled correctly.

Given the frequent use of can openers in food preparation and the potential for both types of hazards to affect food safety, recognizing the risks associated with them is essential for maintaining hygiene and preventing foodborne illnesses. Therefore, the answer identifies the relevant hazards that can be encountered more specifically on a commercial can opener.