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Source: premierfoodsafety.com
On skin in noses of 50- 70 of all people. A food worker should use a cooling method that cools food from 135 to 70F within the first ___ hours and reaches 41F in a total of six hours two 2 A handwashing sink. Heat CANNOT kill toxins unusual because it grows in foods that do not have much water Also likes to grown in salads cheeses raw dried or processed foods eggs Foodborne INTOXICATION improper cleaning and sanitizing of food prep utensils and eqpt. Most common foodborne illness. Complete your Food Manager Training and Exam from home.
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