Contamination & HygieneQuestion 82 of 240
Which of the following is an example of a physical contaminant in food?
a.Cleaning solution sprayed near food
b.A metal shaving or piece of glass in a dish
c.Norovirus on a worker's hands
d.Bacteria growing in the danger zone
Explanation
Physical contamination is a hard or foreign object in food, such as glass, metal shavings, bandage fragments, or bones. Norovirus and bacteria are biological hazards, and cleaning solution is a chemical hazard. Physical hazards can cause cuts or choking and must be prevented by inspecting food and keeping equipment maintained.
This topic, taught in full in the NYC Food Protection Certificate guide. NYC Food Protection Certificate — Complete Study Guide (2026) — PDF + EPUB, $14.99 · 14-day refund →
Practice all 240 questions free — no signup required.
Own the complete NYC Food Protection Certificate guide — PDF + EPUB, $14.99 →
Related questions on this topic
- A prep cook slices raw chicken and then, without cleaning, uses the same cutting board and knife to slice tomatoes for a salad. This is an example of which type of hazard?
- A dishwasher stores a spray bottle of degreaser on the shelf directly above the bin of clean lettuce. What hazard does this create?
- In a walk-in cooler, on which shelf should raw ground beef be stored to prevent cross-contamination?
- Which of the following is one of the Big 9 major food allergens that must be disclosed to guests?
- A guest tells the server she has a severe peanut allergy. What is the correct action?
- Cross-contact of an allergen is BEST described as:
Last reviewed: · editorial process
PrepPass team · Verified against NYC Food Protection Certificate Exam · How we review