All of the following surfaces in a foodservice operation must be sanitized EXCEPT ________.
A) cutting boards
B) work counters
C) serving pans
D) floors
Correct Answer:
Verified
Q2: Foodborne infections are caused by:
A)the combined action
Q3: The foodborne pathogen that is most commonly
Q4: Current food safety recommendations often refer to
Q5: Salmonella is most often associated with _.
A)fresh
Q6: Scrapping is a term used to describe:
A)the
Q8: Allowing customers to bring in a reusable
Q9: The temperature range identified as the temperature
Q10: _ are microscopic,unicellular organisms.
A)Mold
B)Viruses
C)Bacteria
D)Yeast
Q11: The microorganism that multiplies only in living
Q12: The pH value is a measure of
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