Which one of the following is not a type of hazard to food?, Physical, Chemical, Logical, Biological, Which of the following is not an ideal condition for the multiplication of bacteria in food?, Moisture, Warmth, Time, Possession of a calculator, Which of the following is a high-risk food?, A bag of smoky bacon crisps, An Easter egg, A chicken sandwich, Dry uncooked pasta, Which is the best type of waste bin to use in a kitchen?, A black bin bag, Foot operated bin with a lid, Old cardboard box, Open dustbin for easy access, What should food handlers use a hand basin for?, Washing their hands, Washing utensils and hands, Washing their dog, Trying out their new remote controlled hovercraft, Which of these knifes is a meat cleaver, , , , .
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