Minimizing contamination risk during food preparation includes all of the following steps EXCEPT:
A) Maintaining personal hygiene.
B) Practicing first in,first out (FIFO) .
C) Wearing appropriate attire.
D) Reporting infectious disease.
Correct Answer:
Verified
Q6: Examples of emergency foods to store include:
A)Peanut
Q7: The greatest hazards to health are contaminants
Q8: Which of the following is an example
Q9: Intoxication is caused by microorganisms that grow
Q10: Potentially hazardous lunch items could include:
A)Cucumber slices,pineapple
Q12: The following food should not be served
Q13: Clostridium botulinum can be caused by:
A)Raw or
Q14: If ham is sliced on the same
Q15: Procedures in place to prevent cross-contamination include:
A)Monitoring
Q16: Which of the following is an example
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