Question: 3 types of food hazards

Answer: Physical, chemical, and biological

Question: Physical Hazards

Answer: Hair, dirt, fingernails, pieces of glass or plastic, cherry pits or fish bones

Question: Preventing physical hazards

Answer: Hair nets, hats, light covers, thorough cleaning when broken glass etc.

Question: Chemical hazards

Answer: Pesticides, cleaning supplies, and toxic metals that come from using improper cookware. (They are more dangerous because you usually cannot see them)

Question: Preventing chemical hazards

Answer: Properly labeling all chemicals and storing them separately from food

Question: Biological hazards

Answer: Bacteria, viruses, fungi, parasites, and poisons

Question: Preventing biological hazards

Answer: Throwing out moldy food and bulging cans

Question: Food borne illness

Answer: Illness caused by biological hazards

Question: Symptoms of food borne illness

Answer: Stomach cramping, diarrhea, fever, headache, vomiting and severe exhaustion

Question: Effects of food borne illness

Answer: Usually lasts only a day or two, but in some cases they continue for a week or more, and may even have serious long-term consequences such as blurred vision, paralysis, and even death.