Question

the three categories of food safety hazards are biological, physical and *
2 points
temporal.
practical.
chemical.
thermal.

food handlers should keep their fingernails *
2 points
short and unpolished
long and unpolished
long and painted with nail polish
short and painted with nail polish

which practice can reduce salmonella in poultry to safe levels *
2 points
storing food at 55°f or higher
inspecting canned food for damage
cooking food to the right temperature
purchasing oysters from approved, reputable

Explanation:

First Question (Food Safety Hazards)

Food safety hazards are categorized into biological (e.g., bacteria, viruses), physical (e.g., foreign objects), and chemical (e.g., toxins, additives). Temporal, Practical, and Thermal are not standard food safety hazard categories.

Food handlers need to keep fingernails short to prevent dirt and bacteria accumulation, and unpolished (as nail polish can chip and contaminate food, or hide dirt). Long nails (whether polished or not) and polished short nails pose contamination risks.

Salmonella in poultry is reduced by cooking to the correct internal temperature (killing the bacteria). Storing at 55°F (too warm for safe storage, should be below 40°F), inspecting canned food is for other hazards, and purchasing oysters relates to shellfish safety, not poultry Salmonella.

Answer:

Chemical.

Second Question (Food Handlers' Fingernails)