Final answer:
The most uncommon food hazard in the workplace is allergen contamination, which can be serious for affected individuals, while chemical and biological contaminations are more common and regulated.
Step-by-step explanation:
The most uncommon food hazard in the workplace is d) Allergen contamination. While chemical, biological, and physical contaminations are standard food safety concerns, allergen contamination is less common but can have serious implications for those affected. Chemical contaminants, including agrochemicals and environmental contaminants, can enter the food supply chain at various stages but are usually identified and managed through regulations and safety checks. Biological contamination, often by pathogens like Norovirus, Salmonella, Clostridium perfringens, and Camylobacter, is commonly associated with foodborne illnesses. Accidental ingestion of contaminated food can occur in any work environment, especially those without proper food handling training or facilities.