Question

Select the correct answer.

A lunch buffet has a variety of cold meats and cheeses for self-service. What would be a critical control point to reduce the risk of a foodborne illness?

A.
holding
B.
cooling
C.
cooking
D.
reheating

Answer 1

not 100% but i think d

Answer 2

I dont really know but I think its D, when you have cold food then heat it up then let it cool then it like spoils or something

Step-by-step explanation:

rbh I think im wrong but- o well