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The three main types of food contamination that a manager must control are:
a.Bacterial, viral, and fungal
b.Biological, chemical, and physical
c.Hot, cold, and frozen
d.Natural, artificial, and processed
Giải thích
The three categories of food contamination are biological (pathogens like bacteria and viruses), chemical (cleaners, sanitizers, toxic metals), and physical (foreign objects like glass or metal). Recognizing all three helps managers build controls for each. Bacterial/viral/fungal are all subtypes of biological hazards.
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Câu hỏi liên quan cùng chủ đề
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- A server is asked by a guest whether a dish contains peanuts. If the server is not sure, the best action is to:
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