ServSafe Review

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CLLUGZHUCVTOJZGDPSCYHQZOQ WVDCHZANWJCKBWXRIETTDBSGB JABYHRXGAORRHSWTOUODYNGLE CESHIIMXELXSKTFWTUHEENLOA LLRHDZCSSSTALEHZXBNGVIIFN EUCJIASKORONIAPZTFPDGOZMS AXTKXNZBEYPIMKTXNRACBRBIG NIKIRGGIHNLTQYIZQORNSECMP IJJFIFLXKLMIHPASKOMHLDEPW NDRANHQJCVHZQSSKSZGLKUHFK GEJZSWORWYRINUQSJTFJAKUVS RBANIBAFSRNNJHCTJKALKSEAY PYDVNBLCXDGGCOSAUSAGEKNHE HIVGGBMWCRLWNFTECGNSKIWPK YPLMRUBZEIBTMGLWYIBJTYHJR JLWUDNETTAASEUEJPPHAWYNQU KADMSALADCIOWEZAZETWBOMOT CPEANUTSTIKRQJRIFILLZCPWW GGZVOYLUUBUJICVQOVPFNRYSW GZVXIGZHDUBHSMUNEGHFHVJIU
1.
Cooked to 165 degrees
2.
Cooked to 155 degrees
3.
Cooked to 145 degrees
4.
Cooked to 135 degrees
5.
Reducing pathogens on a surface
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Washing a surface with detergent and rinsing
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First step of washing dishes
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Second step of washing dishes
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Third step of washing dishes
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Fourth step of washing dishes
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Fifth step of washing dishes
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Big nine allergen
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Big nine allergen
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Big nine allergen
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Placed on the top shelf of the fridge
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Placed on the second shelf of the fridge
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Placed on the third shelf of the fridge
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Placed on the fourth shelf of the fridge
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Placed on the fifth shelf of the fridge
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The transfer of allergy proteins from one food to another