What is one method to sanitize food service dishes and equipment?
A) hand-washing in a three-compartment sink
B) immersing in 171°F water for 30 seconds
C) washing the items with an approved detergent
D) scraping and spraying with hot water to remove soil
Correct Answer:
Verified
Q2: Which of the following are NOT potentially
Q3: Bacteria thrive under which of the following
Q4: Most food-borne illnesses go undiagnosed because the
Q5: Food service workers are the primary cause
Q6: Which of the following describes an abnormal
Q8: What is Escherichia coli 0157:H7?
A) infection
B) toxin-mediated
Q9: What should you do immediately when an
Q10: What is NOT the proper way to
Q11: Which of the following is NOT a
Q12: What type of hazard is pieces of
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