污染与过敏原第 41 / 320 题
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
解析
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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