E-TPOIC WK7-1 Describe the categories of hazards that may be present in foods and suggest methods for their control and prevention. Reference WK7-2

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I need help with this week assignments on Environmental health. The second part of the assignment, Reducing the Risk of Foodborne Illnesses is a PowerPoint presentation of 5-10 slides. I have included the rubric or instructions on how this should be done. 

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