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Identify the correct set-up of a three-compartment sink: Detergent and water (at least 110˚F), clean water, and sanitizer and water. Where should chemicals be stored in a food service operation? In a closet or shelving area away from food preparation areas. What is an acceptable container for an employee beverage?Citation preview. Providing Safe Food Objectives: By the end of this chapter, you should be able to identify the following: 1-2 What a foodborne illness is and when a foodborne-illness outbreak …

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