Exam (elaborations)
TAP SERIES: FOOD SAFETY TRAINING TEST UPDATED QUESTIONS WITH DETAILED ANSWERS A+ GRADED
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Which cleaning product is required to stop cross-contact of allergen foods: - ANS Detergent In the three-sink manual ware washing process, the detergent wash water must be ___ or higher: - ANS 110F Ware wash machines that use hot water to sanitize must have a minimum hot water tempera...
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