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1. Identify five (5) food safety practices you should follow to prevent transferring bacteria from your body and clothing to the cheese and cheese preparation

1. Identify five (5) food safety practices you should follow to prevent transferring bacteria from your body and clothing to the cheese and cheese preparation equipment when preparing, storing and serving cheese.

2. List four (4) examples of preparation tasks you may need to do when preparing accompaniments and garnishes with cheese.

3. List the seven (7) different contexts/courses in which cheeses can be served on a menu.

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