Storage Temp Handling Quiz
Answer 8 of the 10 questions correctly to receive credit for this training!
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1. What must every processed product distributed to a client have?
2. People in high risk populations are more susceptible to contracting food borne illness. Who are these people?
3. What is the DANGER ZONE for bacteria growth?
4. You can accept food from non-approved suppliers?
5. What are the most important factors to consider in regards to food safety?
6. Raw meats should have a USDA inspection mark?
7. What does FAT TOM stand for?
8. All raw foods have bacteria on them?
9. Cold foods must be held below what temperature?
10. How long should hand washing take?
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