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Forms of contamination 2.4

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Question
Answer
show Keep a list of food handlers scheduled at time of incident. Interview staff immediately​.  
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show Provide appropriate documentation.  
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What's review procedures?   show
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What characteristic has food allengers?   show
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What are the allergy's symptoms?   show
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What are the allergy's reactions?   show
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show Milk, eggs, fish, Shellfish (including lobster, shrimp, and crab); wheat, soy, peanuts, Tree nuts, such as almonds, walnuts, and pecans.  
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show Describe the how the dish is prepared, identify ingredients, suggest simple menu items, hand-deliver food to costumer with food allergies.  
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show Avoid cross contact: DO NOT cook different types of food in the same flyer oil. DO NOT put food on surfaces that have touched allengers.  
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What's one of the requirement of avoid cross contact too?   show
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Created by: Jenny Valeriano
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