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A food that contains special preparation and also requires an HACCP plan must have a ____.
Properly Mixed Sanitizer
Weight Gain
Changing gloves every six hours
A variance
Glass
Corrective Action
Under warm, running water
Preventing Foodborne Illness
Which is not a symptom of foodborne illness
Properly Mixed Sanitizer
Weight Gain
Changing gloves every six hours
A variance
Glass
Corrective Action
Under warm, running water
Preventing Foodborne Illness
Which is not an appropriate thawing method
Properly Mixed Sanitizer
Weight Gain
Changing gloves every six hours
A variance
Glass
Corrective Action
Under warm, running water
Preventing Foodborne Illness
Which is not an example of proper glove usage?
Properly Mixed Sanitizer
Weight Gain
Changing gloves every six hours
A variance
Glass
Corrective Action
Under warm, running water
Preventing Foodborne Illness
Which is not an example of a chemical contaminant
Properly Mixed Sanitizer
Weight Gain
Changing gloves every six hours
A variance
Glass
Corrective Action
Under warm, running water
Preventing Foodborne Illness
HACCP is a system for
Properly Mixed Sanitizer
Weight Gain
Changing gloves every six hours
A variance
Glass
Corrective Action
Under warm, running water
Preventing Foodborne Illness
Discovering that a food is unsafe and bringing that food up to standard is an example of which HACCP process
Properly Mixed Sanitizer
Weight Gain
Changing gloves every six hours
A variance
Glass
Corrective Action
Under warm, running water
Preventing Foodborne Illness
Which item below is a physical contaminant
Properly Mixed Sanitizer
Weight Gain
Changing gloves every six hours
A variance
Glass
Corrective Action
Under warm, running water
Preventing Foodborne Illness
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