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pitch pitch
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7 years ago
Foodservice employees, especially cooks, should be trained to detect the presence of food pathogens by smelling and tasting the food prior to service.
A) True
B) False
Textbook 
Foodservice Management: Principles and Practices

Foodservice Management: Principles and Practices


Edition: 13th
Authors:
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nerosainnerosain
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7 years ago
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pitch Author
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#2
7 years ago
This class is destroying me, really grateful that you shared your knowledge
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#3
7 years ago
Would appreciate any up votes too
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