Critical food safety practice, Handwash, Handwashing, Good handwashing, Hand wash, What is the standard temperature of hot water at hand wash sink?, At least 100F, At least 100f, What is the standard temperature of hot water at the back sink?, At least 110F, At least 110f, What is the meaning of SD?, Sanitation defects, Sanitation defect, A critical food safety practice for employees who are medically cleared., Fit to work employees, Fit to work, No sick employees, What should be available and safe for drinking and food preparation?, Potable water, availability of potable water, What should we check to ensure products are not expired?, Shelf life, Shelf-life, What should we check to make sure cooked food is properly cooked?, temperature, What color of thermometer used in checking temperature of thawed and raw materials?, Red, What helps keep the store free from pests?, Pest control, Effective pest control
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