Physical, chemical and biological hazards

Correct answer: A. Because contaminated nutritious food can also harm a patient

Explanation: A food may contain adequate energy, protein, vitamins, and minerals but still be unsafe if contaminated by pathogens, toxins, chemicals, or foreign matter. Such food can cause infection or poisoning, particularly in vulnerable patients. Good nutrition must therefore be combined with safe handling, storage, and preparation. Option A is correct.

Correct answer: D. Providing safe food by preventing contamination and infection

Explanation: Clinically, food safety means preventing biological, chemical, and physical hazards from harming the patient. Proper handwashing, hygienic preparation, safe storage, adequate cooking, and prevention of cross-contamination reduce foodborne infection. This is especially important for patients whose immunity may be reduced.