Contamination may include:
• cross contamination when a cooked product is contaminated by contact with a raw product
• edible product contaminated by waste
• biological contamination, such as bacteria, moulds, yeast, other organic matter and contaminants
• physical contamination, including broken glass, metal, plastic, foreign matter, dirt, etc
• chemical contamination, such as additives, chemicals and natural poisons Appropriate persons may include:
• supervisors
• managers
• local authorities