The correct ratio for a sanitizing solution is 15mL of bleach per 4.5 L of water.
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Q4: Most food-borne illnesses go undiagnosed because the
Q19: Frozen foods should be thawed slowly at
Q24: All bacteria,especially putrefactives,are dangerous to humans.
Q26: Roasts,ham,and ground beef should all be cooked
Q28: The temperature danger zone is 4°C to
Q30: Which of the following microorganisms is likely
Q31: It is recommended that food-service handlers wash
Q32: What is the proper procedure for thawing
Q33: What name is given to disease-causing bacteria?
A)pathogenic
B)infectious
C)vegetative
D)putrefactive
Q40: Viruses, such as hepatitis A, can infect
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