Question

fill in the blanks with the missing word or sentence.

potential hazard	control point	corrective action
selection of hazardous items, improper food preparation.		proper training.
	receiving	inspect each delivery, reject contaminated goods.
	storing	follow fifo procedures, maintain proper storage temperatures, discard old items.
cross - contamination, bacteria	food preparation
bacteria not killed, physical and chemical contaminants	cooking	achieve the minimum internal temperature
bacteria, physical contaminants	food holding and serving
bacteria	cooling	apply rapid cooling methods, store food properly
	reheating	heat food rapidly, dont mix old food with new food.

good personal hygiene, gloves, hand washing, clean and sanitized utensils and work surfaces.
cooking
menu items & recipes
maintain proper temperature, use clean serving equipment.
cross - contamination, improper storage resulting in spoilage, bacteria.
bacteria
receipt and acceptance of contaminated food products.

Explanation:

For the "Food Preparation" control - point with potential hazards of cross - contamination and bacteria, corrective actions could include using separate cutting boards for raw meats and other foods, proper hand - washing between tasks, and sanitizing utensils. For "Food Holding and Serving" with bacteria and physical contaminants as hazards, corrective actions can be maintaining proper holding temperatures and using covers to prevent contamination. For "Cooling" with bacteria as a hazard, the corrective action of applying rapid cooling methods and storing food properly is appropriate as it inhibits bacterial growth.

Answer:

Food Preparation: Use separate cutting boards, wash hands, sanitize utensils.
Food Holding and Serving: Maintain proper holding temperatures, use covers.
Cooling: Apply rapid cooling methods, store food properly.