FBM201_-_SP_2024_-_FE_1659.webp
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FBM201_-_SP_2024_-_FE_1659.webp

(Choose 1 answer)
The food production process should be designed to reduce the potential for:
A. The food waste and production cost
B. The food waste amount
C. The food production cost
D. Cross-contamination of food items


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