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What is the standard procedures that should be followed for each of the following: physical, chemical, and biological hazard control.
Provide an example of each hazard different from those mentioned in the unit and how each example can be managed or prevented.
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Answer:

An example of a physical hazard would be a piece of hair in someone's food, and this can be managed by tying your hair up and securing it with a hairnet at all times in the kitchen.

An example of a chemical hazard would be the bottle of a toxic chemical cleaning solution melted from being stored too close to the oven. To prevent this hazard, keep chemicals in a cool, dry place away from food or areas that come in contact with food often.

An example of a biological hazard would be raw meat. The consumer could possibly suffer from salmonella because of undercooked/raw meat. To prevent this, make sure you keep the meat in the oven or on the stove long enough and check this by using a special thermometer for meat.

Explanation:

A hazard could be harmful, e.g. power, chemicals, continuing to work a ladder, noise, a keyboard, a work bully, stress, etc. Following are the example on the hazard different.

In Physical:

  • The hair in somebody's food is an example of a direct hazard.
  • It can be handled by binding your hair up and securing it with a hairnet in the kitchen at any time.

In Chemical:

  • The flask of a toxic chemical cleaning agent melted from becoming kept too close to the oven will be an instance of a chemical danger.
  • To prevent this danger, keep chemicals away from food or areas often in contact with the food in a cool, dry area.

In biological:

  • Row meat would be an example of a biological danger.
  • The consumer can be affected by salmonella due to undercooked/raw meat.
  • To prevent this, make sure that the meat lies in the oven or even on the cooker as well as check it with a particularly unique meat. temperature gauge.

Learn more:

brainly.com/question/14221760

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