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Question
which of the following practices is safest for minimizing microbial contamination of prepared foods?
a.store food in a controlled atmosphere of chlorine bleach vapors
b.restrict the foods exposure at room temperature to a maximum of 4-6 hours
c.restrict the foods exposure at between 40f and 140f to a maximum of 2 hours
d.store food under air-tight conditions at a temperature of 32f for a maximum of 1 month
Answer
This answer is hidden. It contains 1 characters.
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