Culinary arts!3 questions is 15 points
1: only those restaurants in high-risk areas need an emergency plan of natural disasters.
a: true
b: false
2: biological hazards are the most dangerous type of food hazard.
a: true
b: false
3: which of the following is not an effective way of minimizing the risk of kitchen fires?
a: teaching employees the stop, drop & roll technique
b: inspecting equipment regularly
c: cleaning stoves properly
d: ensuring that smoke alarms are functional