Question

1. complete the chart (for forms of contamination (info starts on page 81))

form of contamination
biological - types of pathogens
description
how to prevent
a. viruses
b. bacteria
c. parasites
d. fungi
e. biological toxins
chemical
physical

1. what does fat tom stand for?

Explanation:

For question 4, we need to fill in the table with descriptions of different forms of contamination (physical, chemical, biological - types of pathogens like viruses, bacteria, parasites, fungi, biological toxins) and how to prevent them. This likely involves knowledge from health - related fields such as medicine and health or environmental sciences. However, without the information from page 81 as mentioned, we can't fully complete it. For question 5, without further context, it's difficult to determine what FAT TOM stands for. In food safety, FAT TOM is an acronym for factors affecting microbial growth (Food, Acidity, Time, Temperature, Oxygen, Moisture).

Answer:

1. Without information from page 81, unable to fully complete the table.
2. In food safety, FAT TOM stands for Food, Acidity, Time, Temperature, Oxygen, Moisture.