Food Service Manager Exam Prep

Category - Management

The three categories of food contaminants are best described as:
  1. Chemical, Biological, and Physical Hazards
  2. Human, Microbial, and Viral Hazards
  3. External, Internal, and Customer Hazards
  4. 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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