What is the standard procedures that should be followed for each of the following: physical, chemical, and biological hazard control. Provide an example of each hazard different from those mentioned in the unit and how each example can be managed or prevented.
PLEASE HELP FAST
(I figured out how to mark brainiest)

An example of a physical hazard would be a piece of hair in someone's food, and this can be managed by tying your hair up and securing it with a hairnet at all times in the kitchen.

An example of a chemical hazard would be the bottle of a toxic chemical cleaning solution melted from being stored too close to the oven. To prevent this hazard, keep chemicals in a cool, dry place away from food or areas that come in contact with food often.

An example of a biological hazard would be raw meat. The consumer could possibly suffer from salmonella because of undercooked/raw meat. To prevent this, make sure you keep the meat in the oven or on the stove long enough and check this by using a special thermometer for meat.

Explanation:

it was vincent van gogh