ServSafe Chapters 1 -10 Questions and Answers Rated A
foodborne illness disease transmitted to people through food conditions for "outbreak" -2 or more people have same symptoms after eating same food -investigation by local authority -lab analysis confirmation 5 major risk factors for food borne illness -purchasing from unsafe sources -failing to cook correctly -holding food at unsafe temperatures -using contaminated equipment -poor personal hygiene temperature danger zone 41-135 degrees Fahrenheit most dangerous temperature range within the temperature danger zone 70-125 degrees Fahrenheit
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- 17 oktober 2023
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servsafe chapters 1 10 questions and answers rate
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