3.Explain the importance of applying food hygiene and OHS measures in food and beverage services.
4.Give the three main sources of food contamination and briefly explain each type.
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4.Give the three main sources of food contamination and briefly explain each type.
pahelp pls.
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3.The working staff handles every food and drink item closely that the guest is going to eat. Hence, if these services do not follow proper practices of hygiene and sanitation, the guests might get foodborne diseases such as food poisoning, nausea, diarrhea, or vomiting.
4. There are three different types of food contamination - chemical, physical and biological. All foods are at risk of becoming contaminated, which increases the chance of the food making someone sick. It's important to know how food can become contaminated so that you can protect against it.
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