Chris's Restaurant in Halifax, Nova Scotia Has Just Received a Substandard

Chris's restaurant in Halifax, Nova Scotia has just received a substandard evaluation from the Ministry of Agriculture's restaurant inspector. The report cited the following problems: dirty conditions in the kitchen, leaking refrigeration units, unclean restrooms, cross-contamination (e.g. cutting raw meat and vegetables without cleaning or replacing the cutting board/knife), and inadequate ventilation in the kitchen. There have been a number of cases of food poisoning in the past six months (staff and customers). The restaurant's negative rating has been posted on an online website available to current and potential customers, so Chris wants to get the problems fixed as soon as possible and have the notice removed. For each problem, identify the form and type of chemical and/or biological hazard involved. Discuss what controls Chris should put in place so that next time around the restaurant will receive a much more positive rating from the inspectors, making special note of new hazards that might arise while he is fixing the problems.