Food Manager Practice Exam

What type of food contaminant involves the transfer of pathogens or disease-causing micro-organisms from one food to another?

1. Cross contamination

2. Biological hazard

3. Chemical contamination

4. Physical hazard

The correct answer is: Cross contamination

Cross contamination is the process by which harmful microorganisms or pathogens are transferred from one food item to another, often as a result of improper handling practices. This can occur through various means, such as using the same cutting board or utensils for different foods without proper cleaning in between, or when raw foods, such as meat, come into contact with ready-to-eat foods. Understanding cross contamination is crucial for food safety because it is a significant contributor to foodborne illnesses. For example, if a cutting board is used for raw chicken and then used for vegetables without cleaning, bacteria from the chicken can contaminate the vegetables, which may then be consumed without further cooking. This emphasizes the importance of practicing good hygiene and safe food handling techniques to prevent the spread of pathogens in food service environments. The other types of contaminants—biological hazards, chemical contamination, and physical hazards—represent different risks but do not specifically refer to the transfer of pathogens from one food to another. Biological hazards include bacteria, viruses, and parasites that can cause illness; chemical contamination involves harmful substances such as pesticides or cleaning agents; and physical hazards pertain to foreign objects in food that could cause injury, such as glass or metal shavings. Each of these hazards is important in the context