1.Raw meat, fish and poultry are to be stored on which shelves of the refrigerator
2. In slaughter house, diseased animal should be subjected to the following and it should not be allowed to move further in the process
3.For food preparation or storage area zappers should not place above or within
4.To prevent foodborne illness, always wash hands with warm, soapy water for
5. Training offers food handlers a better understanding of how food can become contaminated, and how foodborne illnesses can be avoided through proper food___________ procedures
