Which of the following is a potential hazard in the kitchen?
A) loose, untucked apron strings
B) lifting with back muscles instead of leg muscles
C) plugging in a piece of equipment with its switch "on"
D) all of these
Correct Answer:
Verified
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Q15: The purpose of the seven-step Hazard Analysis
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Q19: Which of the following combinations of types
Q20: To call a food contaminated means that
Q21: Some diseases result when bacteria that get
Q22: Facultative bacteria are bacteria that
A) grow only
Q23: Which of the following is not classified
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