Ontario Food Handler Certification Practice Exam 2026 – Your All-in-One Guide to Exam Success!

Physical contamination in food refers to the presence of foreign objects that can accidentally get into food products, making them unsafe for consumption. The correct answer highlights common examples of physical contaminants, such as hair, dirt, or pieces of equipment. These items can inadvertently fall into food during the preparation or serving processes, posing risks such as injury or illness to consumers.

For instance, hair falling into a dish might not only ruin the appearance and quality of the food but could also cause discomfort or health issues for individuals who consume it. Similarly, small parts from tools or equipment can lead to serious injuries.

In contrast, the other options mention different types of contamination. Ingredients mixing improperly pertains to quality issues rather than the introduction of foreign objects. Cross-contamination between raw and cooked food involves biological contamination, as it often relates to the transfer of harmful microorganisms. Lastly, bacteria or viruses present in food are also forms of biological contamination, focusing on pathogens rather than physical foreign substances. Therefore, option B accurately identifies a situation categorized as physical contamination.