Which combination of hygiene practices would be most effective for preventing the spread of foodborne illnesses in a community kitchen?
1 )
Washing hands before handling food and keeping food covered at room temperature
2 )
Washing raw fruits and vegetables and using the same cutting board for all foods
Washing hands after going to the toilet and washing kitchen surfaces with hot soapy water
4 )
Keeping food covered and washing hands only before preparing meals
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