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FSM Certification Exam | 57 Questions with 100% Correct Answers | Verified
FSM Certification
FSM Certification
When leaving the food preparation area, food handlers should - leave their apron The correct method for calibrating a stem type thermometer is - in water and ice, and calibrate to 32 Roast pork, beef and lamb need to be cooked to a minimum temperature of - 145 degrees Food delivery consisting of milk, fresh chicken, and vacuumed packed bacon. Best thermometer to use is - Bimetallic Foodborne intoxication is caused by eating foods that contain - poison producing microorganisms what are th...
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