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Risk of hazards resulting to foodborne illness can arise from every step of food process from production to consumption. Risk of one or more hazards are always present in each step or area. Hazards can contaminate food through one or more of the following factors:Â
material
material
men
men
method
method
machine
machine
money
money
environment
environment
Contamination is the unintended presence of harmful substance in food while cross contamination is the transfer of such harmful substance from one food to another through a non-food surface such as cookwares, equipment and food workers.
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