The student demonstrated the ability to identify and report on the following unsafe hygiene practices in accordance with the organizational procedures such as:
o Preparing raw foods with cooked foods
o Storing raw food next to cooked foods
o Inappropriate storage temperatures of cooked foods in service
Storage equipment not functioning at the correct temperatures
o Unsafe hand washing techniques or lack of hand washing at critical service times
o Using soiled clothing or equipment
(List the unsafe hygienic practices you observed the student identifying):

Answer rating: 100% (QA)

Based on the information you have provided the student demonstrated the ability to identify the following unsafe hygiene practices Preparing raw foods ... View the full answer