The three categories of food contaminants are best described as:
A) Chemical, Biological, and Physical Hazards
B) Human, Microbial, and Viral Hazards
C) External, Internal, and Customer Hazards
D) Chemical, Customer, and Staff Hazards
Correct Answer:
Verified
Q6: What is the first action someone should
Q7: To avoid foods spoiling in the refrigerator
Q8: The minimum internal temperature at which poultry
Q9: When you are not feeling well and
Q10: The "Danger Zone" for biological growth in
Q12: Foods should not be kept in the
Q13: The correct time to wash your hands
Q14: Which of the following is considered a
Q15: If a customer chokes on a piece
Q16: To help employees understand the local ordinances
Unlock this Answer For Free Now!
View this answer and more for free by performing one of the following actions
Scan the QR code to install the App and get 2 free unlocks
Unlock quizzes for free by uploading documents