There are three main type of food safety hazards and contamination; Physical (e

There are three main type of food safety hazards and contamination; Physical (e.g. metal, hair, jewellery), Chemical (e.g. cleaning chemical residues) and Biological (which pose the greatest risk of harm and the highest frequency of occurrence. HACCP is a system of identifying and controlling food hazards. The first principle refers to:
Select one:
a. Conducting an inspection to identify food safety risks
b. Reporting personal illness
c. Implementing a cleaning schedule
d. All of these