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Food Service Manager Exam Prep

Category - Management

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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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Food Service Manager Exam Prep

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Food Service Manager Exam Prep

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