What refers to the safe handling of foods during preparation and clean untensils equipment appliances storge facilities kitchen dining rooms? A food borne disease
B food sanitation
C food poisoning
D food handling

What if you were not responsible for planning the menu, and you noticed that the portions provided were often very large? what resource(s) could you use to understand the appropriate portion sizes for children? a. national and state health standards b. cooking course c. ask parents d. ask the school nurse and guidance counselor