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Q: describe practices to control hazards when preparing and serving food and drink
A: 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. ]
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User: use personal protective clothing to maintain hygiene when handling food and drink

User: describe practices to control hazards when preparing and serving food and drink

Weegy: 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. ]
Fanboy|Points 2821|

User: describe how you prepare food and drink in ways that minimize risks to own safety and that of others

User: how do you wash up and store utensils and equipment safely

Weegy: Anything that needs to be stored in particular conditions or with particular precautions will have a specific data sheet detailing those requirements. [ The Health & Safety Executive (HSE) can supply you with details but the manufacturer can send you these also. Try this link for COSHH ]
AwesomeGuy200|Points 1177|

User: describe practices to control food safety hazards when storing different types of food and drink

Weegy: Always refrigerate perishable food within 2 hours (1 hour when the temperature is above 90 ?F). Check the temperature of your refrigerator and freezer with an appliance thermometer. [ The refrigerator should be at 40 ?F or below and the freezer at 0 ?F or below. Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2 days; other beef, veal, lamb, or pork, within 3 to 5 days. Perishable food such as meat and poultry should be wrapped securely to maintain quality and to prevent meat juices from getting onto other food. To maintain quality when freezing meat and poultry in its original package, wrap the package again with foil or plastic wrap that is recommended for the freezer. In general, high-acid canned food such as tomatoes, grapefruit, and pineapple can be stored on the shelf for 12 to 18 months. Low-acid canned food such as meat, poultry, fish, and most vegetables will keep 2 to 5 years ? if the can remains in good condition and has been stored in a cool, clean, and dry place. Discard cans that are dented, leaking, bulging, or rusted. Source: ]
sdibiase|Points 80|

User: how do you store different types of food and drink properly

User: identify sources of imformation about food safety

Weegy: What is your question for me today? [smile]
d5dr13|Points 43|

User: explin the importance of meeting an individuals communication needs

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Asked 11/24/2012 11:14:16 AM
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