NRFSP Manager Practice Exam

Cross-contamination from a person to nearby food happens when microorganisms are transferred from a person to food, typically through hands, clothing, or contaminated surfaces contacted by hands. The term that describes this direct transfer path is person-to-food contamination, which is why emphasizing proper hand hygiene, correct glove use, and avoiding bare-hand contact with ready-to-eat foods is essential. The other ideas describe different hazards: pest-to-food contamination involves pests, physical hazards are non-biological items like glass or metal, and PCBs are chemical contaminants. Focusing on person-to-food contamination helps target the protective practices that keep foods safe from human-sourced microbes.