1.Which of the following best indicates the presence of mice
>>>> Gnaw marks on food containers
2.Which step in food preparation reduces the number of germs in food to
a safe level
>>>> Cooking food to the proper temperature
3.Food held at cold temperatures must be kept at this temperature or below.
-
>>>> 41 °F
4.Which disease is tr>>>>mitted by food
1/
7
, Hepatitis A
5.Customer's can order rare steak if
>>>> There is a consumer advisory notice on the menu
6.Foods held at hot temperatures must be kept at this temperature or higher
.-
>>>> 135 °F
7.Germs that cause foodborne illness are most easily spread by
>>>> Unwashed hands
8. You reheat food in
>>>> 165°F
9.You cook poultry (chicken, duck, turkey) in
>>>> 165°F
2/
7
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