AMSA Food Safety & Science Certification Practice Test

Pathogenic microorganisms are indeed classified as a biological hazard because they can cause illness or disease in humans and animals. These microorganisms include bacteria, viruses, fungi, and parasites that can contaminate food. Examples include Salmonella, E. coli, and Listeria, which can lead to foodborne illnesses when ingested.

Understanding biological hazards is crucial in food safety because these pathogens can multiply under favorable conditions, such as improper temperature control or inadequate hygiene practices. This highlights the need for proper food handling, cooking, and storage techniques to minimize the risk of contamination and protect consumers' health.

In contrast, the other options represent physical or chemical hazards. Glass shards, for instance, are physical hazards that can cause injury if ingested. Cleaning chemicals are chemical hazards that can lead to poisoning or other health issues if they contaminate food. Metal fragments, like glass, are also physical hazards posing risks of injury. Therefore, the emphasis on pathogenic microorganisms underscores the importance of biological hazards in food safety practices.