Ace the NSF Health Guard Food Manager Exam 2026 – Spice Up Your Certification Game!

Biological hazards are defined as harmful microorganisms that can cause foodborne illnesses. This category includes bacteria, viruses, and parasites, all of which can contaminate food and pose serious health risks when ingested.

Bacteria, such as Salmonella or E. coli, can multiply rapidly in food if not handled or stored correctly. Viruses, like Norovirus or Hepatitis A, can be transmitted through contaminated food or water and are often linked to poor personal hygiene. Parasites, such as Trichinella or Giardia, can also contaminate food and are typically found in undercooked meats or contaminated water.

In contrast, chemical hazards refer to harmful substances that may inadvertently contaminate food, such as cleaning agents or pesticides. Physical hazards involve foreign objects, such as hair or broken glass, that can cause injury if ingested. Allergens pertain to specific food items that can trigger allergic reactions in some individuals, such as nuts or shellfish, but they do not include microorganisms.

Therefore, the correct classification of bacteria, viruses, and parasites falls under biological hazards, highlighting the importance of proper food safety practices to prevent foodborne illnesses.