Where should sanitizing chemicals be stored in a food establishment?
a. in the walk-in cooler
b. on a shelf in the food preparation area
c. in the dry food storage area
d. on a shelf in a utility closet

D

Explanation:

It should always be stored in a seperate area away from food

D

Explanation:

don't ever put harmful chemicals etc by the food

jomady. when the body perspires due to the temperature rising, trepidation, exercise, or a disease known as hyperhidrosis, then you would lose the sodium and potassium stored in your body, also known as the na+/k+-atpase enzyme.

determining a set of tasks for each goal