What are the three common hazards related to food handling storing food?

Answer 1

Cross contamination and spoilage are the 2 most common in the home. These are easily avoided by proper food handling and cleanliness. Cross Contamination - Always store meat at the bottom of your frig in-case it leaks, be sure you always cut meats on a separate plastic cutting board, use a sanitizing cleaner on any counter tops or frig surfaces that may have come in contact, never cut on the same dirty board even if it goes in the same pot, and pay attention to dates don't use meat past their expirations. Spoilage - again never use food past expirations even canned goods and dried foods have them, use your left overs soon they expire very quickly even a hard boiled egg will only last 4 days including eggs in salads etc.

Answer 2

The hazards related to handling and storing food are

1. Biological (pathogens - like bacteria, viruses, protozoa, etc.)
2. Physical (foreign objects - like glass, stones, metal fragments, jewelery, etc.)
3. Chemical (sanitizers, cleaners, improper containers, intentionally added toxins, etc.)

Answer 3

Cross contamination, storage at wrong temperature, infestation.