Which of the following represents efficient planning for use of equipment?

A foodservice worker cleans a dining table with a wiping cloth and then puts the cloth on a cart. What is the risk that could cause a foodborne illness?

A recipe calls for 12 cups of blueberries. If 1lb of blueberries yields 3 cups, how many lbs. will be needed?

How often should a performance review be conducted?

What compound should be used to reduce bacteria to safe levels?

Which of the following items is an example of EP (edible portion)?

Portion control is important in controlling all of the following except:

A recipe yields 50 portions and the Certified Dietary Manager wants it to yield 175 portions. What is the conversion factor?

A breach of confidentiality pertaining to clients is prohibited by the federal legislation called:

From the reading, “Plague: Past, Present, and Future,” which of the following factors have been associated with the emergence or spread of plague? (Select all that apply.)