Store cooked foods above raw foods in the walk-in or refrigerator.
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Q18: What is HAACP a system for?
A) supervising
Q19: Frozen foods should be thawed slowly at
Q20: What is the range of the temperature
Q21: What virus is spread by food-service workers'
Q22: To promote sustainability, run dishwashers every fifteen
Q24: Thaw foods under running water or at
Q25: What is the time-and-temperature principle?
Q26: What food-borne illness is transmitted through milk
Q27: The correct ratio for preparing a sanitizing
Q28: Facultative bacteria can survive with or without
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