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

The answer highlights the category that encompasses viruses, bacteria, fungi, and parasites, which are all classified as biological contaminants. These entities are living organisms, and their presence in food can cause foodborne illnesses and other health issues.

Biological contaminants are a significant concern in food safety because they can proliferate in food sources and lead to infections in consumers. Each of these microorganisms has unique ways of transmitting diseases and can arise from various sources, including contaminated water, improper handling of food, and inadequate cooking practices. The awareness of biological contaminants is crucial for food managers to implement proper hygiene and food handling procedures to minimize health risks associated with food consumption.

In contrast, chemical contaminants refer to harmful substances such as pesticides or food additives that may pose risks if consumed. Physical contaminants involve foreign objects like hair or metal shards that may accidentally enter food during preparation. Nutritional contaminants are not a recognized category and would not typically be classified in this context.