When conducting inspections of food establishments, the food program specialists generally focus on specific areas. select all that apply.
a. food from approved sources,
b. inadequate cooking temperatures,
c. improper holding temperatures,
d. cross-contamination, and
e. poor personal hygiene.

a. food from approved sources,

c. improper holding temperatures,

d. cross-contamination, and

e. poor personal hygiene.

Explanation:

- food from approved sources,

Being done to ensure that there is no materials below standard which safety couldn't be guaranteed by the FDA

- improper holding temperatures,

Holding temperatures very much influenced how fast bacteria could spread and make the foods become rotten. (generally, lower temperature below 0 Celsius is preferred for safe and lasting storage)

- cross-contamination,

To ensure that the establishment does not use medium of distribution that expose the food to the risk of contamination.

- poor personal hygiene.

To ensure that Things that employees in the establishments do, such as washing hands before and after touching the foods, how often the area is cleaned, the type of chemicals that they use to clean their buildings are safe.

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