Final answer:
To prevent intentional food contamination by customers, managers should restrict them from entering non-public areas of the facility. Other measures include monitoring and staff training. Food safety practices at home, like hand washing and proper cooking, also prevent foodborne diseases. option a is answer
Step-by-step explanation:
The question asks how a manager can prevent intentional food contamination by customers. The correct answer is to restrict customers from entering non-public areas of the facility. This practice helps ensure that customers can't access areas where they could intentionally tamper with food products. Other security measures, such as monitoring the establishment and having well-trained staff, can also contribute to preventing food contamination.
There are three main ways that food becomes contaminated: biological, chemical, and physical hazards. Biological includes bacteria, viruses, and other microorganisms; chemical encompasses pesticides and food additives; and physical refers to foreign objects such as glass or metal shards in food.
Three food safety practices that can help prevent the transmission of foodborne disease in the home include: washing hands and surfaces often, avoiding cross-contamination by keeping raw foods separate from ready-to-eat foods, and cooking to the right temperatures. option a is answer