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Q: 3.1 Describe practices to control hazards when preparing and serving food and drink
A: Keep the surfaces of the prep area and your hands clean at all times. Cover your hair with something. 1. Prevent contaminating food with pathogens spreading from people, pets, and pests. 2. [ Separate raw and cooked foods to prevent contaminating the cooked foods. 3. Cook foods for the appropriate length of time and at the appropriate temperature to kill pathogens. 4. Store food at the proper
temperature. 5. Do use safe water and cooked materials ]
rachell028|Points 610|
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Asked 4/21/2012 6:46:59 AM
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