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andreapgomezr
20.11.2020 •
Health
Select the correct answer.
A lunch buffet has a variety of cold meats and cheeses for self-service. What would be a critical control point to reduce the risk of a foodborne illness?
A.
holding
B.
cooling
C.
cooking
D.
reheating
Solved
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Ответ:
I dont really know but I think its D, when you have cold food then heat it up then let it cool then it like spoils or something
Explanation:
rbh I think im wrong but- o well
Ответ: