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University

10 Qs

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10 questions

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1.

FILL IN THE BLANK QUESTION

1 min • 1 pt

Food hygiene is a set of food manufacturing practices that aims to ________ biological hazards.

2.

FILL IN THE BLANK QUESTION

1 min • 1 pt

Food hygiene is a _______ aspect of ensuring food safety and preventing food-borne illnes.

3.

FILL IN THE BLANK QUESTION

1 min • 1 pt

All food and packaging must be purchased from an ________ source.

4.

FILL IN THE BLANK QUESTION

1 min • 1 pt

Freezer temperature must be -23C to ___C

5.

FILL IN THE BLANK QUESTION

1 min • 1 pt

In tempereature control, we should follow correct stacking height and avoid ___________

6.

FILL IN THE BLANK QUESTION

1 min • 1 pt

Dry are ___________ shall be maintained at 80F to 90F

7.

FILL IN THE BLANK QUESTION

1 min • 1 pt

This will be provided on food when transferred to one storage, open from sealed format, and process in the store.

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