Below are the employee's good personal hygiene practices when serving food. Which one does NOT belong to the group?
A. Use tongs, serving spoons, disposable gloves, or deli tissue when handling meats, cheeses, prepared salads, or when making sandwiches
B. Hold serving utensils by the handle only, and they must never touch the part of the utensil that comes into contact with food
C. Use similar cutting boards for different foods (meat- veg)
D. Always store serving utensil in a way that permits the food service crew to grab the handle without touching the food
A. Use tongs, serving spoons, disposable gloves, or deli tissue when handling meats, cheeses, prepared salads, or when making sandwiches
B. Hold serving utensils by the handle only, and they must never touch the part of the utensil that comes into contact with food
C. Use similar cutting boards for different foods (meat- veg)
D. Always store serving utensil in a way that permits the food service crew to grab the handle without touching the food
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Answer:
c
Explanation:
they should uses different cutting board for diff meat
Answer:
c po ang tamang sagot tama ba