Buying only foods free of additives, following the four Cs: clean, combat cross-contamination, cook, and chill refrigerate leftovers immediately after serving and buying only pasteurized foods are the four 'C's' of preventing contamination of food.
When hazardous bacteria from one food cross-contaminate other foods through the use of hands or kitchen implements, it frequently results in food poisoning. Good personal hygiene helps stop this. Always keep cooked and ready-to-eat food apart from raw goods.
The four C's are especially crucial for food hygiene safety in the health and social care sector. The food handling process involves the use of cleaning, cooking, cross-contamination, and chilling, all of which must be done correctly at all times.
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