Bacteria. The hazard is reduced by keeping food cold.
What are the types of biological hazard should be of the greatest concern to food establishment managers? Why?
bacteria
Bacteria. The hazard is reduced by keeping food cold.
Bacteria. The hazard is reduced by keeping food cold.
Bacteria. The hazard is reduced by keeping food cold.
Biological
The biological hazard marking is a circle overlaid by 3 linked broken circles. While it identifies something that is alive and dangerous to people, the symbol itself has no meaning.
physical hazard affects you physically but a biological or chemical hazard affect you from within. Physical hazards may cause injuries such as broken leg, cuts, wounds, etc. while biological/chemical hazards can cause injuries such as choking, inability to breath, internal bleeding .
biological
No bio hazards are from humans
No, Bacteria are everywhere and life could not exist as we know it without them. Thus in general bacteria are not a biological hazard.However, some types of bacteria are pathogenic (they can cause diseases). These species of bacteria are a biological hazard.
Right isosceles triangle with a blue background and red lettering