Ace the CPFM Challenge 2025 – Whisk Your Way to Food Safety Mastery!

The correct answer identifies the four types of biological contaminants as viruses, parasites, fungi, and bacteria. These categories encompass a wide range of microorganisms that can adversely affect food safety and public health.

Viruses are microscopic agents that can multiply only in living cells and are responsible for numerous foodborne illnesses, often transmitted through improper handling or contaminated food. Parasites, which include organisms like protozoa, helminths, and certain worms, can also contaminate food and cause health issues when consumed. Fungi, which include molds and yeasts, can spoil food and, in some cases, produce mycotoxins that are harmful when ingested. Lastly, bacteria are single-celled organisms that can grow rapidly in food under favorable conditions, leading to foodborne illnesses and spoilage.

This set of biological contaminants is particularly relevant in food safety management because they are living organisms that can pose significant health risks. Understanding these categories helps food managers implement proper safety practices to prevent contamination in food preparation and service areas.