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WHEN THE APPETIZERS HAVE BEEN PREPARED, THEY NEED TO BE 1._____ THE TWO METHODS OF PREPARING APPETIZERS ARE 2._____ OR COOKED. IF IT IS RAW, IT NEEDS TO BE STORED 3.____ FROM THE COOKED. ALL PREPARED FOODS SHOULD BE KEPT. 4._____ OR STORED IN 5._____OR LESS TEMPERATURE UNTIL READY TO SERVE. FRESH FOODS SHOULD NOT BE KEPT LONGER THAN 6.______ DAYS. DRY GOODS NEED TO BE KEPT IN SECURE 7.____ ELIMINATE 8._____ 9._____ IS ANY POTENTIAL PROBLEM WHICH MAY ENDANGER THE SAFETY FOOD CONSUMER. CRITICAL POINTS REFER TO A 10._____ THAT A REAL RISK THAT RESULT IN DANGEROUS FOOD BEING CONSUMED
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