a checmical hazard is when somthing in your food spoils... basically. so dont let food spoil. fridge it. a physical hazard would be like trying to eat bones out of your food... so dont do that. i know its hard but all you gotta do is not be an idiot.
chemical and physical hazards
direct = meat touching meat
Cross = meat touching surfaces then other meat touching that surface
so santitize and youll be fine
direct contamination and cross
danger zooooone, the place between 42 degrees and 140 degrees where germs build up most... what type of degrees you ask? well are we scientist? then ferinheight you nimwitted twat
When thawing frozen food, it's best to plan ahead and thaw in the refrigerator where it will remain at a safe, constant temperature at 40 °F or below. There are threesafe ways to thaw food: in the refrigerator, in cold water, and in the microwave.
and just dont be old is the main point i guess