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mel-nik
2 months ago
14

When conducting inspections of Food Establishments, the food program specialists generally focus on specific areas. Select all t

hat apply.
a. food from approved sources,
b. inadequate cooking temperatures,
c. improper holding temperatures,
d. cross-contamination, and
e. poor personal hygiene.
Social Studies
1 answer:
tigry1 [1.6K]2 months ago
8 0

Response:

a. food sourced from approved suppliers,

c. unsuitable holding temperatures,

d. risk of cross-contamination, and

e. inadequate personal hygiene practices.

Clarification:

- food sourced from approved suppliers,

Ensuring that all materials meet safety standards as guaranteed by the FDA.

- unsuitable holding temperatures,

These temperatures significantly affect the rate at which bacteria multiply and food spoilage occurs. (Typically, a temperature below 0 degrees Celsius is ideal for safe, long-term storage)

- risk of cross-contamination,

This is to prevent food from being exposed to contamination during distribution.

- inadequate personal hygiene practices.

To confirm that employees adhere to standards like handwashing procedures and using safe cleaning agents for food preparation areas.

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