HACCP Managers Certificate Course Practice Test 2026 - Free HACCP Certification Practice Questions and Study Guide

The correct answer highlights the presence of harmful microorganisms, specifically bacteria and viruses, which are classified as biological hazards in the context of food safety. Biological hazards pose a significant risk to human health because they can lead to foodborne illnesses when contaminated food is consumed. Understanding that bacteria and viruses are among the primary agents that cause such illnesses is essential for implementing effective food safety practices and Hazard Analysis Critical Control Point (HACCP) plans.

In contrast, other options reflect different categories of hazards. Nuts and seeds fall into a physical hazard category, as they can cause choking or injury. Cleaning chemicals are classified as chemical hazards, as they can cause poisoning or chemical reactions if ingested or improperly handled. Cooking equipment, meanwhile, represents a physical hazard as well, since malfunctioning or improperly used equipment can lead to burns or injuries. Recognizing the specific types of hazards is crucial for developing a comprehensive food safety strategy.