San Diego Food Handlers Practice Exam 2025 – Complete Test Prep

The introduction of harmful chemicals into food can occur from various sources, and cleansers and insecticides are primary contributors to this risk. These substances, used frequently in food preparation and agricultural practices, can leave residues on food products if not properly managed. Cleansers are often used to sanitize equipment, while insecticides combat pests that can affect crop yields. If residues from these chemicals remain on food or utensils, they can be ingested, which poses a health risk.

Natural food sources, organic farms, and fresh produce can all potentially contain harmful chemicals, but they do not inherently introduce chemicals in the same manner as cleansers and insecticides. For example, while organic farms strive to limit chemical use, they can still be exposed to substances through environmental factors or practices that fall within acceptable guidelines. Fresh produce can carry residues from agricultural practices but doesn't specifically include artificial chemicals unless treated with certain pesticides or cleansers. Thus, the most direct source of harmful chemical introduction in the context of food safety is from items like cleansers and insecticides.