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 is an example of a chemical hazard in food establishments?

Pests in food
Pesticide residues
Excessive moisture
Raw food handling

The correct answer is: Pesticide residues

Pesticide residues are considered a chemical hazard in food establishments because they refer to the chemical substances used to kill pests, weeds, or diseases in agriculture. When fruits, vegetables, or grains are treated with pesticides, there can be residual amounts of these chemicals on the food products. If these residues are not adequately removed or regulated, they can pose significant health risks to consumers who ingest them, leading to potential poisoning or long-term health issues. Understanding this hazard is vital for food safety since it emphasizes the importance of proper agricultural practices and food handling protocols. Proper washing, peeling, or cooking can help minimize the risks associated with pesticide residues in food. This focus on preventing chemical hazards is crucial in maintaining public health standards and ensuring the safety of the food supply.