Ace the California Food Handler Exam 2025 – Serve Success on a Platter!

The correct answer identifies the two main types of foodborne contaminants: biological and chemical contaminants. Biological contaminants include microorganisms such as bacteria, viruses, parasites, and fungi, which can cause foodborne illnesses when they contaminate food. Chemical contaminants refer to harmful substances that can inadvertently make their way into food products, such as pesticides, food additives, or naturally occurring toxins.

Understanding these categories is crucial for food safety, as each type of contaminant poses different risks and requires specific prevention strategies. For example, proper cooking and storage practices can mitigate the risk of biological contaminants, while careful handling of chemicals during food preparation can prevent chemical contamination. Recognizing these distinctions can help food handlers implement comprehensive safety protocols to protect public health.