Chapter 10 Sanitary Facilities and Equipment. Key Terms Coving NSF International UL Backflow Air Gap Potable Water.
Chapter 10 ServSafe Sanitary Facilities and equipment.
Chapter 10 Sanitary Facilities and Equipment. A well-designed kitchen will address: Workflow It must keep food out of the temperature danger zone as.
11-1 Sanitary Facilities and Equipment. 11-2 1.True or False: A hose attached to a utility-sink faucet and left sitting in a bucket of dirty water could.
Chapter 10 ServSafe
Chapter 11 Safe Facilities and Equipment. Objectives: Pick materials and equipment that are safe for use in foodservice operations Know the requirements.
Chapter 10 Sanitary Facilities and Equipment
