The three main types of food contamination that a manager must control are:
a.Bacterial, viral, and parasitic pathogens
b.Hot-held, cold-held, and frozen foods
c.Biological, chemical, and physical
d.Natural, artificial, and processed foods
Explanation
The three categories of food contamination are biological (pathogens such as bacteria, viruses, and parasites), chemical (cleaners, sanitizers, pesticides, toxic metals), and physical (foreign objects such as glass or metal). Bacteria, viruses, and parasites are three subtypes of the single biological category, not three categories of their own. Hot-held, cold-held, and frozen are holding methods, and natural/artificial/processed are labeling terms; neither set names a hazard.
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