Please pick three (3) out of the five (6) prompts below and write at least three (3) sentences on each of the three (3) prompts you have chosen.

1) What can be done to minimize contamination in self-service areas?

2) What hazards are associated with the transportation of food and how can they be prevented?

3) What methods can be used to cool cooked food?

4) Explain the labeling requirements for food packaged on-site for retail sale?

5) What are some general guidelines for receiving food safely?

6) What are some ways food can be time-temperature abused?