Starbucks Food Safety Practice Exam

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

1. Biological, Heat, Electrical

2. Physical, Chemical, Biological

3. Biological, Chemical, Allergic

4. Physical, Chemical, Environmental

The correct answer is: Physical, Chemical, Biological

The correct answer identifies the three main categories of hazards that are critical to food safety in a food establishment: biological, chemical, and physical hazards. Biological hazards include microorganisms such as bacteria, viruses, and parasites that can contaminate food and cause foodborne illnesses. These hazards are particularly significant in food service, as they can multiply rapidly in improper conditions, making understanding and controlling them essential for maintaining health standards. Chemical hazards refer to harmful substances that can contaminate food, such as cleaning agents, pesticides, and food additives. Proper training and practices are required to ensure that these chemicals are used safely and do not pose a risk to consumers. Physical hazards involve foreign objects that can inadvertently enter food, such as pieces of glass, metal fragments, or bone shards. These can cause injury or harm to consumers, and preventing them is an essential part of food safety protocols. The other options do not fully capture the primary categories of hazards that food establishments face. While allergic reactions are important, they fall under biological hazards rather than being a standalone category. Environmental hazards, although relevant in the broader sense, are less directly connected to food safety concerns compared to the three identified in the correct answer.