Certified Professional Food Safety (CP-FS) 2025 – 400 Free Practice Questions to Pass the Exam

Biological contamination is primarily caused by improper hygiene practices because it involves the presence of harmful microorganisms such as bacteria, viruses, and parasites in food. These pathogens are often introduced into food through human handling, which includes actions such as not washing hands properly after using the restroom, handling raw foods without appropriate precautions, or failing to maintain clean work surfaces and equipment.

When food handlers do not adhere to strict hygiene standards, they can unintentionally transfer these microorganisms to food, leading to foodborne illnesses. This type of contamination highlights the critical importance of personal hygiene, including regular handwashing and wearing clean clothing.

The other types of contamination—chemical, physical, and environmental—stem from different sources. Chemical contamination arises from the use of harmful substances such as pesticides or cleaning agents, physical contamination is related to foreign objects being present in food (like glass or metal), and environmental contamination involves contamination coming from soil, water, or pollution. Each type can pose significant risks, but biological contamination is directly tied to human hygiene practices.