Answer: Food service establishments can minimize chemical contamination due to the hygiene standards they handle.
Step-by-step explanation:
- Employees should always wash their hands before preparing the meals.
- They need to clean up the kitchen everyday.
- They should wash the dishes and cutlery very well before serving the food.
- An official checks the quality and hygiene conditions of the food service establishment.
All these actions help to reduce a risk of chemical contamination.