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, , achieve the minimum internal temperature
bacteria, physical contaminants., food holding and serving,
bacteria, cooling,
, reheating, heat food rapidly, don’t mix old food with new food.
good personal hygiene, gloves, hand washing, clean and sanitized utensils and work surfaces.
apply rapid cooling methods, store food properly.
cooking
bacteria
menu items & recipes
receipt and acceptance of contaminated food products.
maintain proper temperature, use clean serving equipment.
cross - contamination, improper storage resulting in spoilage, bacteria.

Explanation:

The table lists potential food - related hazards, control points in the food - handling process, and corresponding corrective actions. We need to fill in the blanks based on the context and common food - safety knowledge. For the "Food Preparation" control point with hazards of cross - contamination and bacteria, a common corrective action is to use separate cutting boards and utensils for raw and cooked foods. For the "Bacteria not killed, physical and chemical contaminants" hazard, the control point could be "Cooking" as cooking is when these issues are addressed. For "Food Holding and Serving" with bacteria and physical contaminants, corrective actions could include covering food and using proper serving utensils. For "Cooling" with bacteria as the hazard, rapid cooling methods are appropriate corrective actions. For the blank in the "Reheating" row under potential hazard, it could be "Improper heating leading to bacteria growth".

Answer:

Potential Hazard	Control Point	Corrective Action
Receipt of contaminated goods	Receiving	Inspect each delivery, reject contaminated goods.
Improper storage leading to spoilage	Storing	Follow FIFO procedures, maintain proper storage temperatures, discard old items.
Cross - contamination, bacteria	Food Preparation	Use separate cutting boards and utensils for raw and cooked foods
Bacteria not killed, physical and chemical contaminants	Cooking	Achieve the minimum internal temperature
Bacteria, physical contaminants.	Food Holding and Serving	Cover food, use proper serving utensils
Bacteria	Cooling	Apply rapid cooling methods, store food properly.
Improper heating leading to bacteria growth	Reheating	Heat food rapidly, don't mix old food with new food.