Wendy's Training Practice Test 2025 – The Comprehensive All-in-One Guide for Success

Question: 1 / 400

What is the primary cause of foodborne illness?

Biological contaminants

The primary cause of foodborne illness is biological contaminants. These contaminants include bacteria, viruses, parasites, and fungi that can multiply and cause illness when food is improperly handled, stored, or cooked. Many common pathogens associated with foodborne illnesses, such as Salmonella, E. coli, and Listeria, fall into this category. Understanding this helps food handlers prioritize safe food practices to minimize the risk of contamination and ensure food safety.

While chemical and physical contaminants can also cause health issues, they are not as prevalent or as widely recognized as biological contaminants in terms of directly leading to outbreaks of foodborne illness. Similarly, poor personal hygiene can contribute to the transfer of biological contaminants, but the source of the illness primarily stems from the biological agents themselves.

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Chemical contaminants

Physical contaminants

Poor personal hygiene

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