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Authored by Như Quỳnh
English
Professional Development
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9 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The ___ needs to be sharp and sanitized before deboning.
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Inspect the ___ for any bruises or spoilage.
carcass
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Always follow ___ when operating heavy equipment.
Always follow ___ when operating heavy equipment.
safety precautions
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Please ___ the excess fat before packaging the meat.
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The ___ should be clean and free of any contamination.
workstation
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Remove any ___ from the meat to maintain quality standards.
Remove any ___ from the meat to maintain quality standards.
defects
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The ___ must be cleaned after every shift to ensure proper hygiene.
The ___ must be cleaned after every shift to ensure proper hygiene.
hygiene
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