Starbucks Food Safety Practice Exam

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Which of the following is NOT a biological hazard?

  1. Bacteria

  2. Viruses

  3. Preservatives

  4. Parasites

The correct answer is: Preservatives

Biological hazards refer to harmful microorganisms that can cause illness in humans, including bacteria, viruses, and parasites. These organisms are living entities that can reproduce and proliferate in food, leading to foodborne illnesses. Preservatives, on the other hand, are chemical substances added to food to prevent spoilage and extend shelf life. They work by inhibiting the growth of bacteria, fungi, and other microorganisms, which means they do not themselves fall under the category of biological hazards. In essence, preservatives are used to protect against biological hazards rather than being a hazard themselves. This understanding distinguishes chemical hazards from biological ones, thereby confirming that preservatives do not belong to the category of biological hazards.

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