I'm going to pick the most prevalent probable kitchen contamination, which is human hair. The first requirement for those who work in the kitchen is to wear some sort of hair protection and to have their hair nicely tied back.
How to illustrate the information?
It should be noted that HACCP is a management system in which food safety is addressed by the analysis and control of chemical, biological, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product
This concept therefore supports how I would implement the seven HACCP (Hazard Analysis Critical Control Point) principles in my kitchen in order to get rid of this pollutant. It is important for people to cover their hair in the kitchen.
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