FST CH9: Online Food Safety Course Test PDF

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End of chapter module test...

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ADVANCED.fst 4th Edition with Webcam Exam Welcome

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Part III, Chapter 9 - Introducing th System Your Score was 100% (8/8) Proceed to the Next Module

1.) When you first set up a HACCP system, introduce it to em by: c. Keeping the lines of communication open so employees understan they must do and feel free to ask questions

2.) Which one of the following is a Corrective Action for han chili? c. Reheat chili to an internal temperature of 74°C (165°F) or higher temperature falls below 60°C (140°F)

3.) Which one of the following should you do if you find a re difficult to handle as it is written? b. Simplify the steps or ingredients in it

4.) Flowcharts are:...