As a course provider, it is important to know the four types of food contamination. In order to keep your customers safe and healthy, it is crucial that you are aware of what these types are and how to avoid them.

The four types of food contamination are biological, chemical, physical, and radiological. Biological contaminants can come from bacteria, viruses, or parasites. Chemical contaminants can come from pesticides, cleaning agents, or other chemicals. Physical contaminants can include small pieces of glass or metal. Radiological contaminants can come from radiation exposure.

There are many ways to avoid food contamination. One way is to make sure that you are using proper hygiene practices when preparing food. This includes washing your hands thoroughly and wearing gloves when handling food. It is also important to make sure that all utensils and surfaces are clean before use.

Another way to avoid contamination is by properly storing and handling food items. Make sure that perishable items are kept refrigerated or frozen until ready for use. Do not cross contaminate different foods by using the same utensils or cutting boards for different items. Finally, do not reheat any leftovers more than once as this increases the risk of bacterial growth.