Types of Food Contamination for the Food Manager Exam
Updated October 27, 2026
Food protection manager exams group food safety hazards into three types: biological, chemical and physical. Knowing examples of each, and how to prevent cross-contamination, covers a lot of exam questions. Here’s a summary, followed by free practice questions.
The three types
| Type | Examples | Prevention |
|---|---|---|
| Biological | Bacteria, viruses, parasites, fungi, and the toxins some of them make | Control time and temperature, cook to the right temperature, good personal hygiene, prevent cross-contamination |
| Chemical | Cleaners, sanitizers, pesticides, and metals leaching from unsuitable containers | Store chemicals away from and below food, use them as labeled, use food-safe containers |
| Physical | Glass, metal shavings, bone, fingernails, jewelry, staples | Inspect food, keep equipment in good repair, follow jewelry rules |
Cross-contamination
Cross-contamination happens when pathogens move from one surface or food to another, for example from raw chicken to a cutting board, then to a salad.
Prevent it by:
- Using separate equipment for raw and ready-to-eat food, or cleaning and sanitizing between uses
- Prepping raw meat and ready-to-eat food at different times or in different areas
- Storing raw meat below ready-to-eat food
- Changing gloves and washing hands between tasks
TCS foods
Pathogens grow best in foods that need time and temperature control for safety (TCS), such as meat, poultry, seafood, eggs, dairy, cooked rice and vegetables, sliced melons, cut tomatoes, cut leafy greens, and sprouts.
Free contamination practice questions
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A metal shaving from a can opener falls into food. What type of contamination is this?Answer: DObjects such as metal shavings, glass and bone are physical contaminants.
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A sanitizer bottle is stored on a shelf above a container of salad and leaks into it. What type of contamination is this?Answer: ACleaners and sanitizers are chemical contaminants. Store chemicals away from and below food.
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Which is an example of cross-contamination?Answer: BUsing the same unwashed board moves pathogens from raw chicken to lettuce, which won't be cooked.
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Which food needs time and temperature control for safety (TCS)?Answer: CCooked rice is a TCS food: pathogens can grow in it if it's held at the wrong temperature. Dry pasta and crackers are not TCS foods.
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Norovirus is an example of which type of hazard?Answer: DViruses, bacteria, parasites and fungi are biological hazards.
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Which practice best prevents cross-contamination in a refrigerator?Answer: AStoring raw meat below ready-to-eat food keeps raw juices from dripping onto foods that won't be cooked.
Pass your food manager exam on the first try
- All 171 questions on foodborne illness, hygiene, storage, cooking and cooling, cleaning and HACCP
- An explanation for every answer, with its source, usually the FDA Food Code section
- Unlimited full 80-question practice exams across all six areas