Potentially hazardous foods must be cooled from 140°F to 70°F in two hours and from 70°F to 40°F in how many hours?
A) 1 hour
B) 2 hours
C) 4 hours
D) 8 hours
Correct Answer:
Verified
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A)Its
Q28: The term "NSF" stands for:
A)Non-Safe Food
B)Non-Semolina Flour
C)National
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A)2
B)2)5
C)1)9
D)2)2
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