$360$ LCMS Course Player $-$ Google Chrome

$--$

player$\mathrm{.}360$training.com$/$ICP$4/$CoursePlayer$.$aspx?SESSION $=4b00921c-$eab$1-4653-$a$1$d$7-016$dcbe$8$f$54$c&ts$=1719070553892$

$($C$)$ Time Spent: $01h47m$

$\frac{?}{\text{b}\text{a}\text{r}}(Z{)}_{\text{T}\text{i}\text{m}\text{e}}$ Left:$59$:$11$

According to the FDA Food Code, the procedure for cleaning vomiting and diarrheal events:

Must address the specific actions employees should use to minimize exposure and the spread of contamination.

Must be determined on a case$-$by$-$case basis by the person in charge.

Must be approved by the FDA and kept with other safety data sheet information.

Must be approved by each employee and updated on an annual basis.

$330$ LCMS Course Player $-$ Google Chrome

:$\text{'}$

player$\mathrm{.}360$training.com$/$ICP$4/$CoursePlayer$.$aspx?SESSION$=4$b$00921$c$-$eab$1-4653-$a$1$d$7-016$dcbe$8$f$54$c&ts$=1719070553892$

Time and Temperature Control for safety $($TCS$)$ food must be refrigerated at an internal temperature of

$0$ degree F or lower

$28$ degrees F or lower

$41$ degrees F or lower

$45$ degrees F or lower

$330$ LCMS Course Player $-$ Google Chrome

:$\text{'}$

player$\mathrm{.}360$training.com$/$ICP$4/$CoursePlayer$.$aspx?SESSION$=4$b$00921$c$-$eab$1-4653-$a$1$d$7-016$dcbe$8$f$54$c&ts$=1719070553892$

Time and Temperature Control for safety $($TCS$)$ food must be refrigerated at an internal temperature of

$0$ degree F or lower

$28$ degrees F or lower

$41$ degrees F or lower

$45$ degrees F or lower