AA2 (1).pngThe course "What Are Hazards to Food?" provides an overview of the three main categories of food safety hazards:
- Biological Hazards: These are the most harmful and include microorganisms like bacteria, viruses, and parasites that can cause foodborne illnesses.
- Chemical Hazards: These refer to harmful substances such as pesticides, cleaning chemicals, and chemicals from cookware that can contaminate food.
- Physical Hazards: These include foreign objects like hair, broken glass, or metal that can pose a risk if ingested.
The course stresses the importance of maintaining proper hygiene, avoiding cross-contamination, and controlling time and temperature in the kitchen to prevent these hazards.
- Teacher: Admin User
Skill Level: Beginner
