physical, chemical, and biological
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biological hazards, chemical hazards, ergonomic hazards, and physical hazards
At Matro Market, potential food safety hazards could include improper food storage temperatures, cross-contamination between raw and cooked foods, and inadequate hygiene practices among staff. Additionally, there may be risks related to expired or spoiled products on shelves. Regular inspections and employee training are essential to mitigate these hazards and ensure food safety for customers.
hazards of polythene bags
Biological hazards -- bacteria, viruses, parasites, some molds, poisonous plants, poisonous mushrooms, and seafood that naturally contains toxins.Chemical hazards -- pesticides, food additives, preservatives, cleaning supplies, and toxic metals (lead, copper, brass, zinc, antimony, and cadmium) that can leach into food through cookware, equipment, or plumbing lines.Physical hazards -- foreign objects that accidentally contaminate food that include hair, metal staples, broken glass, bones, needles, dirt, wood, nails.
You protect food to keep germs and bacteria out.
If they are made of inappropriate materials like lead and cadmium, and are improperly brought into contact with food, especially acidic food, jewelery and other accessories cancreate food hazards.
Take the customers' order, then go make the food, then deliver it to the customers.
Almost 80% of mall customers enter its food court
Food hazards are the ill-effects of consuming bad food.
Food flow is a common eatery and restaurant term. It is a way to explain what happens to food from when it's ordered by customers to when it reaches the customers table.