1. Identify the C 's of foral sageng and give a description of esili and what they entail (2) 2. Open your refrigerator. Identify potential for contamination and what you can io prevent contamination and/or improve food safety management. (1.5) 3. Make a meal or watch a meal being made and monitor for moments of potenti contamination or actual contamination. Discuss how the potential or actual contaminations could be avoided. (1.5pts).