Utah Food Safety Practice Test

What are the three main sources of foodborne illness hazards?

1. Chemical, Biological, and Physical

2. Environmental, Physical, and Microbial

3. Intrusive, Chemical, and Bacterial

4. Biological, Chemical, and Viral

The correct answer is: Chemical, Biological, and Physical

The three main sources of foodborne illness hazards are chemical, biological, and physical hazards. Biological hazards include a wide range of organisms such as bacteria, viruses, fungi, and parasites that can contaminate food and cause illness. These are often the most significant threats to food safety because they can multiply rapidly in food if not properly managed. Chemical hazards refer to harmful substances that may be unintentionally introduced into food, such as cleaning agents, pesticides, or additives used improperly. It is essential to ensure that these substances are carefully monitored and controlled to prevent chemical poisoning. Physical hazards include foreign objects or materials in food that may cause injury or illness. This can include pieces of glass, metal shavings, or bone fragments that can be inadvertently included during food processing or preparation. Understanding these three categories helps in implementing effective food safety practices, allowing food handlers and establishments to identify and mitigate risks associated with foodborne illnesses effectively. Other options do not encompass the full range of significant hazards that food safety focuses on, thereby not representing the core principles of food safety best practices.