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1. When Must food contact surfaces be cleaned and sanitized? 2. Thawing frozen food in a sink of standing water is a hazard because: Every four hours whether they've been used or not It allows bacteria to grow 3. Which is an example of a critical control point? Cooking hamburger to 155 degrees 4. Spraying pesticides should be performed by: A certified applicator 5. Determining where hazards can occur in the flow of food is an example of what? 6. Chemicals moved from bulk container...
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