NSF Health Guard Food Manager Certification Practice Exam 2025 - Free Food Safety Practice Questions and Study Guide

Biological hazards refer to harmful microorganisms or pathogens that can cause illness in humans. In this context, viruses found in undercooked food represent a significant biological hazard because they can contaminate the food and lead to foodborne illnesses if ingested. These viruses can originate from several sources, such as infected food handlers or cross-contamination with other contaminated foods, highlighting the importance of proper cooking temperatures and food handling practices to eliminate or reduce these risks.

The other choices do not fall under the category of biological hazards. For example, hands before washing represent a potential pathway for contamination but are not in themselves a biological hazard. Cleaning chemicals are categorized as chemical hazards, as they can cause harm through ingestion or chemical exposure. Similarly, packaging materials could pose physical hazards but are not classified as biological hazards. Understanding the distinction between these types of hazards is crucial for effective food safety management.