Answer the following four questions. Responses should be between 300 and 600 words for each set of questions.
Please identify the three types of contaminants and provide examples of each. (The word count criterion does not apply to this question.)
What are the most common types of allergens?
There are several employee behaviors that can contaminate foods. What are some examples, and how would you implement a training program to minimize food contamination?
As a manager, what would you do to develop a personal hygiene program in your food service establishment?
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