A company had the following purchases and sales during its first year of operations:   Beginning Inventory Purchases Sales 70 units at $20 March: 135 units at $22 105 units April: 115 units at $25 100 units August 110 units at $30 140 units December: 100 units at $35 155 units  On December 31, there were 30 units remaining in ending inventory.  (Assume all sales were made on the last day of the month.) Using the perpetual FIFO inventory costing method, what is the value of cost of goods sold? Using the perpetual FIFO inventory costing method, what is the value of ending inventory? You must show your work to receive credit, but you do not have to create tables or an inventory record. Showing the math calculations is sufficient. 

Discussion Question: List of four times you should always change gloves.

Potentially hazardous food has a pH greater than ________ and a water activity of ______ or more.

How often should a pair of single-use gloves be changed if an employee is working continuously on the same task?

When washing hands, after applying the soap rub your hands together for 10 seconds.

Discussion Question: What are the four phases of bacterial growth curve?  

Regarding food thermometers, which statement is false? They should:

Poultry and stuffed meats should be cooked to an internal temperature of _______ for 15 seconds to be considered safe.

Regardless of the type of food, all potentially hazardous foods that have been cooked and cooled need to be reheated to an internal temperature of ______ within 2 hours to be considered safe.

An employee that becomes ill may wash vegetables for sale at a market with little risk of contamination.