They look at during a health inspection potentially hazardous foods that require precise time and temperature maintenance.
The purpose of the health inspector is not to close down a restaurant but rather to uphold regional hazardous food laws and instruct personnel on safe food handling procedures. Here are a few things an inspector will look closely at when inspecting your restaurant.
Items that directly relate to foodborne disease are deemed critical. These are marked on inspection forms by many counties as "red" items. Critical things include the following, as examples:
Be sure to wash your hands properly.
Verify if the source of the food is reputable.
Make sure cooked items are quickly chilled within the acceptable time frame.
Verify that the sanitizer concentration in commercial dishwashers is appropriate.
Check to see if any products raw or cooked or ready to serve haven't been contaminated with each other.
Learn more about hazardous foods here:
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I don’t know to be honest
Answer: Eukaryotic Cell, Nucleus, DNA, Chromosome, Gene, and Allele.
Explanation:
2. Wind, water, and climate.
3. Food, disease, predators
Hey the answer is carbohydrates because they are very salable which is why they enter the blood quickest!