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There are three types of food contamination: biological, chemical, and physical. Serving contaminated food can lead to food-borne illness outbreaks, allergic reactions, and injuries. Food Handlers must be aware of the risks of food contamination, as well as complete training to handle food safely, practice good personal hygiene, and prevent cross-contamination, which is the transfer of contaminants, to protect customers and the food establishment.

Physical contamination happens when physical objects enter the food. Common sources of physical contamination include: