The proper way to wash hands when handling foods is to: a. rinse ...

[Sufayan.ah]

The proper way to wash hands when handling foods is to:
 a. rinse hands in cool water for 30 seconds or more.
 b. lather hands with soap and warm water and scrub for at least 20 seconds.
 c. rub antibacterial sanitizing rub on dry hands.
 d. quickly run hands under very hot water for 5 seconds then scrub with soap for 15 seconds.
  e. never use a towel to dry hands; always use an air dryer.

Question 2

Which statement about the Core Four practices for sanitation is accurate?
 a. In addition to soap, an alcohol-based sanitizer is always needed to effectively clean your hands.
  b. Sponges should not be used to wipe surfaces because they cannot be sanitized.
 c. Raw ground beef can be safely kept in the refrigerator at 40F for a week.
 d. Foods should be kept out of the food danger zone of 40-140F.
 e. Raw and ready-to-eat foods should share the same storage areas.

[nekcihc358]

Answer to Question 1

b

Answer to Question 2

d

[Sufayan.ah]

TYSM

[gcook]

Gracias!