Certified Dietary Manager (CDM) Practice Exam 2025 - Free CDM Practice Questions and Study Guide

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What are physical hazards in food safety?

Substances that enhance the flavor of food

The temperature levels at which food must be stored

Foreign materials that enter food accidentally

The definition of physical hazards in food safety refers to foreign materials that accidentally enter food and can pose a risk to consumers. These materials can include items such as hair, glass shards, metal fragments, plastic pieces, or any other object that is not a part of the food itself and could cause injury or harm if ingested. Recognizing and controlling physical hazards is crucial in maintaining food safety standards and ensuring that the food served is safe for consumption. This understanding helps prevent unintentional contamination during food preparation, processing, and service, supporting the overall goal of protecting public health.

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Biological agents that cause foodborne illness

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