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lana [24]
3 years ago
14

Foodservice establishments should keep a log of recipes containing each recipe's flow chart, time, temperature, and amount of ha

ndling at each step.
True
False
Health
1 answer:
vredina [299]3 years ago
5 0
True as to keep from cross-contamination and to be able to readily list items that people could be seriously allergic to
 
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