Exam (elaborations)
ServSafe Ch. 1-15 Study Guide |Question and Answers| Graded A+
- Course
- Institution
ServSafe Ch. 1-15 Study Guide |Question and Answers| Graded A+ 3 categories of contaminants *Ans* Biological, chemical, physical 3 compartment sink dishwashing procedure *Ans* Rinse, scrape, soak items before washing Wash items in first sink Rinse items in second sink Sanitize items in thi...
[Show more]