{{asɛmtiNe Ɔkyerɛwfo}} | Nhomakorabea | Nneɛma a ɛma wotumi yɛ ade

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What does FIFO stand for in inventory management?

First Out, First In

First In, Final Out

First In, First Over

First In, First Out

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Mixing raw and cooked food

Transfer of harmful substances between food items

Cooking food at low temperatures

Using dirty utensils only

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Allowing food to stay at unsafe temperatures too long.

Storing food in metal containers.

Cooking food for longer than necessary.

Serving cold food at room temperature.

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50°F to 120°F.

Above 135°F.

41°F to 135°F.

32°F to 40°F.

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Nokorɛ

Ɛnyɛ ampa