NSF Health Guard Food Manager Certification Practice Exam 2026 - Free Food Safety Practice Questions and Study Guide

Question: 1 / 400

What are biological toxins?

Man-made hazards in food

Substances that enhance food flavor

Naturally occurring, causes foodborne intoxication

Biological toxins refer to naturally occurring poisonous substances that can result in foodborne intoxication when ingested. These toxins are often produced by certain plants, fungi, algae, or bacteria. For example, toxins like those produced by certain mushrooms or the bacteria Clostridium botulinum are well-known for their potential to cause severe illness when contaminated food is consumed.

This understanding of biological toxins is crucial for food safety management, as they can be difficult to detect and may not alter the appearance, taste, or smell of food, making it essential for food handlers and managers to be aware of potential sources and the conditions under which these toxins can develop. Recognizing that these toxins occur naturally highlights the importance of proper food sourcing, preparation, and storage techniques to minimize risk and ensure food safety for consumers.

Get further explanation with Examzify DeepDiveBeta

Additives used to preserve food

Next Question

Report this question

Download NSF Health Guard Food Manager Certification Practice Exam PDF Study Guide
Subscribe

Get the latest from Examzify

You can unsubscribe at any time. Read our privacy policy