New York City Food Protection Practice Test

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Prepare for the New York City Food Protection Test. Practice with interactive quizzes featuring multiple choice questions and detailed explanations. Boost your food safety knowledge and get ready to ace your exam!

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What are the three main hazards to health in a food establishment?

Physical, chemical, and biological
Natural, artificial, and human
Hygienic, microbial, and structural
Visible, non-visible, and hidden

The correct answer is: Physical, chemical, and biological

The three main hazards to health in a food establishment are physical, chemical, and biological. Physical hazards refer to any foreign objects that can accidentally find their way into food, such as glass, metal, or plastic pieces, which can pose a choking hazard or cause injury. Chemical hazards include harmful substances such as cleaning agents, pesticides, or food additives that, if not used or stored properly, can contaminate food and pose serious health risks to consumers. Biological hazards are related to microorganisms including bacteria, viruses, fungi, and parasites that can lead to foodborne illnesses if food is contaminated or not cooked and stored properly. Each of these types of hazards plays a critical role in food safety, and addressing them is essential to maintaining public health standards in food establishments. The emphasis on these three categories helps food handlers and safety inspectors identify and mitigate risks effectively, ensuring the safety of the food being served.