Multiple Choice
Which of the following consumer behaviors increases the risk of a foodborne illness?
A) Chopping fresh vegetables on one cutting board, and then using a separate cutting board to prepare raw meat
B) Cooking ground meats to an internal temperature of 165°F
C) Washing and scrubbing all produce under running water
D) Reheating leftover meatballs to an internal temperature of 140°F
Correct Answer:
Verified
Correct Answer:
Verified
Q52: Which of the following is an environmental
Q53: One of the major goals of using
Q54: Match the following terms with the descriptions
Q55: Which foods are commonly associated with Salmonella
Q56: The preservation method that involves adding bacteria
Q58: As a result of Escherichia coli O157:H7
Q59: _ can cause spontaneous abortion or stillbirth
Q60: If you buy food in a can
Q61: Match the following examples of food additives
Q62: Match the following foodborne pathogens with the