Ontario Food Handler Certification Practice Exam 2026 - Free Food Handler Certification Practice Questions and Study Guide

The three main types of food safety hazards are biological, chemical, and physical hazards.

Biological hazards include microorganisms such as bacteria, viruses, fungi, and parasites that can cause foodborne illnesses. These are considered the most significant threat to food safety, as they can proliferate quickly under the right conditions, leading to outbreaks and health risks.

Chemical hazards refer to harmful substances that may contaminate food, such as pesticides, cleaning agents, or food additives that are misused or exceed safe limits. Understanding chemical hazards is essential for ensuring that food is safe to consume and free from harmful residues.

Physical hazards involve foreign materials that can inadvertently enter food products, such as metal shards, glass pieces, or other objects that might cause injury when consumed. Identifying and preventing physical hazards is vital to ensure consumer safety and maintain trust in food products.

Recognizing these three categories helps food handlers and operators implement proper safety measures and controls to minimize risks associated with foodborne illnesses and injuries. Other options provided mix various concepts outside the primary categories recognized in food safety, making them less suitable.