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Question: 1 / 400

Which type of hazard is most commonly associated with foodborne illnesses?

Chemical hazards

Biological hazards

Biological hazards are the most commonly associated type of hazard with foodborne illnesses because they include microorganisms such as bacteria, viruses, and parasites that can contaminate food and cause illness. These pathogens can multiply rapidly under favorable conditions, especially in environments with improper temperature control or inadequate hygiene practices.

For example, well-known bacteria such as Salmonella, E. coli, and Listeria are responsible for significant outbreaks of foodborne illnesses. Unlike physical hazards, which involve foreign objects that can cause injury, or chemical hazards that stem from toxic substances, biological hazards specifically target the health effects of consuming contaminated food. Psychological hazards, though important in a broader sense of food safety, do not directly cause foodborne illnesses and therefore are less relevant in this context.

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Physical hazards

Psychological hazards

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