USDA Food Safety Inspection Services Practice Test

Parasites are classified as biological hazards in food safety because they are living organisms that can contaminate food and cause illness in humans. These organisms, including protozoa, worms, and certain types of insects, can thrive in various food products and environments, leading to foodborne illnesses when consumed.

Understanding the significance of biological hazards is crucial for food safety, as they can multiply rapidly under favorable conditions and pose serious health risks. Proper food handling, cooking, and storage practices are essential to minimizing the risk of these biological contaminants.

In contrast, pesticides, heavy metals, and food additives fall into different categories of hazards. Pesticides are chemical hazards used to protect crops but can leave harmful residues on food. Heavy metals, like lead or mercury, are environmental contaminants that can also pose health threats. Food additives are substances added to food for preservation, flavor, or nutritional enhancement, but when used improperly or excessively, they can lead to health issues rather than being classified as biological hazards.

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