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Food workers should wash their hands after which of the following?

Discussion Question: What are the four phases of bacterial growth curve?  

Discussion Question: What are the seven steps of the flow of food?

Which characteristic could qualify a potentially hazardous food (TCS/PHF)?

Discussion Question: Suggest some ways to decrease the cooling time for a 5-gallon container of rice.

Wearing disposable gloves is a good substitute for washing your hands, especially in a busy market.

Pork roasts should be cooked to an internal temperature of at least _______ for 3 minutes to be considered safe.

I can cool hot food however I want as long as it was cooked to the right temperature

Which food is classified as a potentially hazardous food (TCS/PHF)?

Discussion Question: What is the correct order of steps in the handwashing process? How Long Should You Wash Your Hands?