1) What temperature does poultry need to be cook to? a) 145 b) 165 c) 140 d) 175 e) 180 f) 135 2) Food must be stored at least _____ inches above the ground a) 10 b) 4 c) 3 d) 6 e) 12 f) 9 3) Which of the following is a physical contaminate? a) bleach b) hair c) bandaid d) hand sanitizer e) E Coli 4) What is the correct temperature to receive TCS food at? a) 41 b) 45 c) 50 d) 135 e) 145 5) How long should you scrub your hands when washing them? a) 5 seconds b) 10-15 seconds c) 30-40 seconds d) 25-30 seconds

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