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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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:

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