By following the four listed procedures, you can help reduce the chances of food borne illness in your restaurant. Which listed four procedures is the correct list?
A) Clean, Separate, Cook, Chill
B) Sanitize, Cook, Cool, Label
C) Label, Separate, Chill, Cook
D) None of the above
Correct Answer:
Verified
Q44: The minimum cooking temperature for foods containing
Q45: It is the middle of a service
Q46: To ensure you are using your thermometer
Q47: Foods that have a pH of 4.6
Q48: To ensure that all foods susceptible to
Q50: A worker at a French bistro comes
Q51: To reduce the chances of food borne
Q52: A restaurant should react to a backup
Q53: Which item has not been stored properly?
A)Flour
Q54: To ensure that cross contamination does not
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