Multiple Choice
The temperature range of the Food Danger Zone is _____.
A) between 40° and 140° F ° (4° to 60°C)
B) a factor that affects the growth of only anaerobic bacteria
C) the range of temperature in which bacterial growth is slowest
D) all of these
Correct Answer:
Verified
Correct Answer:
Verified
Q12: Removable, immersible parts of large equipment should
Q13: Frozen foods are best defrosted_.<br>A) at room
Q14: Which of the following is both an
Q15: Food containing disease-causing bacteria is likely to
Q16: An allergen is _.<br>A) a food that
Q18: If both raw and cooked meats must
Q19: Most bacteria that cause food-borne disease are
Q20: Physical contamination may _.<br>A) not be toxic<br>B)
Q21: "TCS Foods" is another term for _.<br>A)
Q22: All bacteria are _.<br>A) harmless<br>B) beneficial<br>C) undesirable<br>D)