1.

Any dangerous elements that are unintentionally added to food—whether they come from
natural chemicals, environmental pollution, or substances created during food processing—
are referred to as food contaminants.

2. 2. Physical, biological, chemical, and allergic contamination are the several forms of food
contaminants. Food that has been polluted physically has been tainted by an outside
substance. A physical object-contaminated food could directly present a choking danger and
result in significant damage. Additionally, the item can include germs, which would also
contribute to microbial contamination. Food poisoning is most frequently caused by
microbial contamination, also known as biological contamination. Food that has been
contaminated by microorganisms such as bacteria, viruses, mold, fungi, and poisons is said
to have undergone microbial contamination. Food can get contaminated chemically when it
comes into contact with a chemical substance. It is not surprising that chemicals can
contaminate food since they are routinely used in the kitchen for cleaning and disinfection.
The last type of contamination is known as allergenic contamination, which happens when
an allergenic food comes into touch with another food. For instance, if the same knife that is
used to cut gluten-free bread is also used to cut regular bread, or if pasta is kept in a
container that was once used to keep peanuts.

3. Utilizing color-coded chopping boards is crucial since it helps you distinguish between
different food types, such as raw meat and vegetables, and lowers the danger of cross-
contamination. In turn, this maintains a positive company reputation and aids in the
prevention of foodborne illness outbreaks. These are crucial for food safety, and because of
their colors, they are simple to spot in a crowded kitchen.

4. There are 7 colors of chopping board. The first one is a red chopping board for raw meat and
poultry. Second, cooked meat and poultry are placed on a yellow chopping board. Slices of
cooked meats like ham, salami, and turkey come to mind. A blue chopping board for raw
fish, including shellfish, comes in third. Four, when preparing dairy or bakery goods, use a
white chopping board. Bread, cakes, and pastries can all be easily cut with it. The fifth
component is a green chopping board for clean fruits and vegetables to be used in salads.
This chopping board is perfect for slicing up your favorite fruits like apples, bananas, and
strawberries, as well as your favorite salad fixings like tomatoes, peppers, and cucumbers.
Use a brown chopping board when preparing unwashed root vegetables, the sixth safety tip.
As in, slicing beets, grating carrots, or chopping potatoes. Finally, there's a purple chopping
board for making gluten-free bread and other free-from treats.