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ACF Cooking Professional Exams

Category - Culinary

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The three categories of food contaminants are best described as:

Chemical, Biological and Physical Hazards
Human, Microbial and Viral Hazards
External, Internal and Customer Hazards
Chemical, Customer and Staff Hazards

Explanation

ANSWER: A - the three categories of food contaminants are Chemical, Biological and Physical Hazards. All hazards found within a restaurant environment can be placed into these three categories so it is important to think of all three categories when making food safety decisions.

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ACF Cooking Professional Exams

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ACF Cooking Professional Exams

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