What is HAACP a system for?
A) supervising kitchen employees
B) maintaining sanitary conditions
C) standardizing recipes
D) controlling the flow of food
Correct Answer:
Verified
Q2: How can you detect if food is
Q3: Which type of bacteria is not necessarily
Q4: Which of the following is not a
Q5: What is one method of sanitizing food
Q6: Under ideal conditions bacteria can divide every:
A)2-5
Q7: Which of the following most likely represents
Q8: Which of the following is not a
Q9: After which situation should food handlers wash
Q10: What should you immediately do when an
Q11: Bacteria thrive on which one of the
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