Certified Professional Food Manager (CPFM) Practice Test 2026 - Free CPFM Practice Questions and Study Guide

A biological contaminant refers specifically to living organisms that can cause foodborne illnesses. These include bacteria, viruses, parasites, and fungi. The correct response highlights a type of biological contaminant that is composed of a single cell, which is characteristic of many harmful bacteria and certain types of yeast or protozoa.

Single-celled organisms, such as certain bacteria, are significant concerns in food safety because they can proliferate rapidly in food under the right conditions and produce toxins that may lead to foodborne illnesses. Understanding that contamination can stem from organisms at the cellular level is crucial for effective food safety management.

By contrast, other options refer to different categories of contaminants. Living organisms made up of multiple cells would apply to larger entities, such as some molds or advanced multicellular parasites, which are not the primary concern in the context of food contamination. A chemical substance does not fit the definition of a biological contaminant and would instead fall under the category of chemical hazards. Finally, a physical object, such as hair or metal shards, represents a physical contaminant rather than a biological one. Understanding these distinctions is essential for food safety training and management.