Protection From Contamination After Receiving - Preventing Food and Ingredient Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Limitation of Growth of Organisms of Public Health Concern - Temperature and Time Control - Potentially Hazardous Food, Hot and Cold Holding
Numbers and Capacities - Utensils, Temperature Measuring Devices, and Testing Devices - Sanitizing Solutions, Testing Devices
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