AMSA Food Safety & Science Certification 2025 – 400 Free Practice Questions to Pass the Exam

Salmonella is classified as a biological hazard. This designation stems from the fact that it is a type of bacteria that can cause illness in humans when ingested, typically through contaminated food or water. Biological hazards include microorganisms such as bacteria, viruses, and parasites that can lead to foodborne illnesses.

Understanding this classification is crucial for food safety, as it helps in identifying the types of risks that need to be controlled in food production and preparation. Preventing biological hazards involves measures such as proper cooking, maintaining good hygiene, and avoiding cross-contamination to mitigate the risk of outbreaks associated with pathogens like Salmonella.

In contrast, chemical hazards refer to harmful substances that can contaminate food, physical hazards involve foreign objects that can cause harm, and radiological hazards pertain to radioactive substances. Recognizing the distinctions among these categories helps in ensuring comprehensive food safety practices.