National Registry of Food Safety Professionals (NRFSP) Practice Exam 2026 - Free NRFSP Practice Questions and Study Guide

Biological hazards are indeed the leading cause of foodborne illnesses. These hazards primarily include microorganisms such as bacteria, viruses, and parasites that can contaminate food and cause sickness when ingested. Common examples include pathogens like Salmonella, E. coli, and Listeria. The reason biological hazards are so prevalent is due to their ability to multiply rapidly in favorable conditions, such as improper storage temperatures or inadequate cooking.

Knowing that biological hazards account for the majority of foodborne diseases emphasizes the importance of proper food handling practices, including cooking food to the right temperatures, maintaining proper hygiene, and preventing cross-contamination. This knowledge is critical for food safety professionals who need to implement effective controls to mitigate these risks in food service environments.

In contrast, chemical hazards (which include substances like pesticides or food additives) and physical hazards (such as foreign objects in food) can certainly pose serious risks as well, but they occur less frequently compared to the widespread and often rampant nature of biological hazards in the food supply chain. Environmental hazards, while they can impact food safety, typically do not lead to the same volume of foodborne illnesses as the microorganisms found in biological hazards.