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sergij07 [2.7K]
2 years ago
7

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

Health
1 answer:
fgiga [73]2 years ago
7 0
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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