Certified Dietary Manager (CDM) Practice Exam

Which of the following best describes biological hazards?

1. They include physical objects that contaminate food

2. They are harmful substances resulting from chemical reactions

3. They are living organisms that can cause harm to humans

4. They are common allergens present in various foods

The correct answer is: They are living organisms that can cause harm to humans

The correct answer is that biological hazards are living organisms that can cause harm to humans. This encompasses a variety of microorganisms, including bacteria, viruses, fungi, and parasites, which can contaminate food and lead to foodborne illnesses. Recognizing biological hazards is crucial in food safety, as these organisms can multiply rapidly under certain conditions, posing significant health risks. Understanding the nature of biological hazards is vital for dietary managers and food handlers, as they must implement proper food handling and sanitation practices to minimize the risk of contamination. This involves maintaining appropriate cooking temperatures, proper storage practices, and thorough cleaning protocols to help ensure food safety. The other options refer to different types of hazards but do not accurately represent biological hazards themselves. Physical hazards involve non-living objects that can contaminate food, chemical hazards pertain to harmful substances from chemical reactions, and allergens are specific proteins that cause allergic reactions rather than living organisms that might cause illness.