How these hazards should be controlled by person hygiene cleaning safe storage and the avoidance of cross-contamination?

Controlling hazards in food safety involves strict adherence to personal hygiene practices, such as regular handwashing and wearing clean clothing, to prevent contamination. Cleaning and sanitizing surfaces and equipment regularly reduce the risk of harmful pathogens. Safe storage, including proper temperature control and using airtight containers, protects food from spoilage and contamination. Additionally, avoiding cross-contamination by using separate utensils and cutting boards for raw and cooked foods is essential to maintain food safety.