State two factors that contribute to potential hazards in foods?

Question: State two factors that contribute to potential hazards in foods?

There are several factors that can contribute to potential hazards in food, but two common factors are contamination and improper storage. Contamination can occur during various stages of food production and preparation, leading to the growth of harmful bacteria, viruses, or parasites. Improper storage, such as keeping food at incorrect temperatures or not sealing it properly, can also contribute to the growth of harmful microorganisms. These factors can lead to foodborne illnesses and pose a significant risk to public health.

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