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Food must be purchased from an approved reputable supplier. For suppliers to be considered so, they must meet the following criteria: – Have been inspected.
Objectives: ●Holding hot food ●Holding cold food ●Using time as a method of control for food ●Preventing contamination in self-service areas and when.
KITCHEN SAFETY AND SANITATION. Foodborne Illnesses Disease transmitted through food Food Contamination Contaminant- substance that may be harmful that.
