HUMAN NUTRITION

Detailed explanation-1: -There are four main types of contamination: chemical, microbial, physical, and allergenic. All food is at risk of contamination from these four types. This is why food handlers have a legal responsibility to ensure that the food they prepare is free from these contaminants and safe for the consumer.

Detailed explanation-2: -Microbes can be transferred from one food to another by using the same knife, cutting board or other utensil without washing the surface or utensil in between uses. A food that is fully cooked can become re-contaminated if it touches other raw foods or drippings from raw foods that contain pathogens.

Detailed explanation-3: -There are four types of food contamination: physical, biological, chemical and allergenic.

Detailed explanation-4: -Biological contamination is the leading cause of food-borne illness and food poisoning*, and a common cause of food spoilage and food waste. There are six types of microorganisms that can cause food-borne illness: bacteria, viruses, parasites, protozoa, fungi and prions.

Detailed explanation-5: -biological hazards (microorganisms) including bacteria, fungi, yeasts, mould and viruses. chemical hazards. including cleaning chemicals or foods with naturally occurring toxins, such as green potatoes. physical hazards.