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Demonstration of knowledge: Approved course, other requirements met.
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Equipment; food contact surfaces (non-cooking) clean; sanitized. Sanitization temperature, concentration, time.
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Floors, walls, ceilings, attached equipment: clean. Outer openings protected. Surface characteristics, indoor, outdoor: Maintained. Cleaning frequency, dustless methods. Absorbent floor materials properly used.
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Food contact surfaces characteristics. Single service/use used when required.
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Food separated, protected from contamination. Tasting. Returned, reservice of food.
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Hands clean; properly washed. No bare hand contact; approved alternative. No eating, drinking, tobacco use.
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Potentially hazardous food meets temperature requirements during receiving, cooking, hot holding, cooling. Pasteurized eggs used if required.
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Refuse, recyclables, and returnables. Outdoor/Indoor storage area approved. Receptacles provided; covered. Approved refuse disposal method.
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Water supply, Waste disposal: Approved system(fixtures), materials, design, operation; maintenance. Other liquid wastes properly disposed. Service sink provided.
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Dec 22, 2011
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