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1. Identify the factor that would discourage proper food safety behavior.
Facilities without accessible sinks and environmental resourcesThe use of multiple thermometers in production areasWorkspace design for proper cooling and holding of foodsTraining program for handwashing and glove use
2 . On May 24th a foodhandler prepares a batch of chili using beans prepared on May 21st. In order to limit the growth of harmful pathogens, what discard date should be put on the label and why?
May 25th, because the blending of previously cooked and freshly prepared ingredients limits the shelf life to 24 hoursMay 27th, because the seven day shelf life is measured from prep date of the beansMay 28th, because prepared PHF are only allowed a 5 day shelf lifeMay 30th, because the seven day shelf life is measured form the date of the chili3. Foodhandlers who wear fingernail polish pose a hazard to food safety because the polish
is often on nails that are too long.may cause a chemical reaction.covers dirt under the nail.doesn't look professional.
What does aviation, border surface transport, maritime, cyber, surface/ground water, and food supply security all have in common?
Who or what regulates the practice of CAM or oversees the care delivered by different CAM practitioners?
If we state that children raised in single-parent families are at high risk of being single parents themselves, we have constructed a(n) of family life.
Which of the following was not key in reducing the prevalence of the "spoils system," or patronage system, from American politics?
Write the item for the S-data personality test of rebelliousness and explain examples of L-data and B-data--not to be gathered by self-judgment.
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Explain what you have learned about yourself in the context of completing this assignment
Descrbe the methodology which is used in the article (qualitative or quantitative)?
The idea that the ultimate power resides in the people is called
Use the ACA Code of Ethics for any information on crisis intervention or crisis response.
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