A group is prepping sandwiches made with ham, turkey, chicken salad, lettuce,
tomato, and mayo. The MOST important component that should be checked for food
safety is
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The sandwiches are held at 41F or lower while serving
,When cooked and raw foods are displayed in a deli, you should
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Physically separate raw and cooked foods
Which of the following practices is approved for use in a food establishment?
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Serving utensils are stored with their food-contact surfaces in the food
Who has legal responsibilities for ensuring that food is safe?
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All personnel
Which of the following people should NOT be allowed to walk through the kitchen at
a restaurant?
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a guest who needs to enter the kitchen to get ice for their beverage
, The presence of growth of microorganism is a type of
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Biological hazard
The most popular type of cockroach
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German
Label unused prepared TCS foods with the consume by date which is a maximum of
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7 days including the date of preparation
Which of these groups of features are the key requirements for protective clothing?
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suitable for the task, clean, and in good repair
tomato, and mayo. The MOST important component that should be checked for food
safety is
Give this one a try later!
The sandwiches are held at 41F or lower while serving
,When cooked and raw foods are displayed in a deli, you should
Give this one a try later!
Physically separate raw and cooked foods
Which of the following practices is approved for use in a food establishment?
Give this one a try later!
Serving utensils are stored with their food-contact surfaces in the food
Who has legal responsibilities for ensuring that food is safe?
Give this one a try later!
All personnel
Which of the following people should NOT be allowed to walk through the kitchen at
a restaurant?
Give this one a try later!
a guest who needs to enter the kitchen to get ice for their beverage
, The presence of growth of microorganism is a type of
Give this one a try later!
Biological hazard
The most popular type of cockroach
Give this one a try later!
German
Label unused prepared TCS foods with the consume by date which is a maximum of
Give this one a try later!
7 days including the date of preparation
Which of these groups of features are the key requirements for protective clothing?
Give this one a try later!
suitable for the task, clean, and in good repair
