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Click the card to flip. Chapter 3- Personal Hygiene Safe Food Handler Chapter 4- Flow of Food. Chapter 9 and 10 ServSafe.
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Hot and cold running. 135 degrees F or above. View Chapter-9-10-quizdocx from ECON 2313 at Arkansas State University Main Campus.
ServSafe Chapter 9 Safe Facilities and Pest. Chapter 2- Forms of Contamination. Which part of the plate should a food handler avoid touching when serving customers.
TCS food being hot-held for service must be held at what internal temperature. Charpterwise ServSafe Test Quiz PDF Chapter 1- Providing Safe Food. Charpterwise ServSafe Test Quiz PDF Chapter 1- Providing Safe Food.
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