1. Chris's restaurant in Halifax, Nova Scotia has just received a substandard evaluation from the Ministry ofAgriculture'srestaurantinspector.Thereportcitedthefollowingproblems:dirtyconditionsinthekitchen, leaking refrigeration units, unclean restrooms, cross-contamination (e.g. cutting raw meatand vegetables without cleaning or replacing the cutting board/knife), and inadequate ventilation inthe kitchen. There have been a number of cases of food poisoningin the past six months (staff andcustomers). The restaurant's negative rating has been posted on an online website available to current andpotential customers, so Chris wants to get the problems fixed as soon as possible and have the noticeremoved. For each problem, identify the form and type of chemical and/or biological hazard involved.Discuss what controls Chris should put in place so that next time around the restaurant will receive a muchmore positive rating from the inspectors, making special note of new hazards that might arise while he isfixing theproblems.