REHS CH 3 well answered rated A+

REHS CH 3The 5 major risk factors that contribute to food borne illness according to data from the CDC are: improper holding temperatures, inadequate cooking, contaminated equipment, food from unsafe sources and personal hygiene A. True B. False - correct answer A. True Temporary food event coordinators are responsible for: A. Solid waste management B. Wastewater management C. Safe water supply and protection D. All of the above - correct answer D. All of the above Who are the primary stakeholders in a temp food event? (May select more than one) A. Health Department or regulatory authority B. Food vendors and event planner C. Event Planner D. Food suppliers - correct answer A. Health Department or regulatory authority B. Food vendors and event planner A sketch of a food booth for a temporary event should include: (May select more than one) A. Location of hand sink(s) B. Menu C. Layout of equipment D. Names of food suppliers - correct answer A. Location of hand sink(s) C. Layout of equipment