carterrhys1903 carterrhys1903

30-03-2020
Health

contestada

Which two FAT TOM conditions will a foodservice operation most likely be able to control to prevent bacterial growth?

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TheDyslexicKid TheDyslexicKid

30-03-2020

To control time, limit how long TCS food spends in the temperature danger zone.

To control temperature, keep TCS food out of the temperature danger zone.

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