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Health, 09.06.2020 21:57 musfirahkhurram

Nonfood contact surfaces in a food-service establishment . A. can be disregarded as food safety hazards
B. should only be cleaned with a "comestible", or edible, cleaning product
C. can be subdivided into high-proximity and low-proximity surfaces to determine whether they require cleaning
D. should be washed to prevent dirt, food residue and other debris from accumulating

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