When a food-contact surface is in constant use, it should be cleaned every . two hours

four hours

30 minutes

day

Which of the following types of food would you generally put a demi-glace on? a. poached fish b. beef tenderloin c. cooked asparagus d. chicken lasagna e. vegetable au gratin

Place a check mark in the box to indicate which type of mutation is being shown. super urgent

Describe a workplace incident and strategies to create a healthful environment