Most food-borne illness outbreaks can be traced to fast food meals or processed foods sold in retail stores.
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Q10: Protein foods, such as eggs, meat, and
Q11: A cook who has been diagnosed with
Q12: Pasteurization of food:
A) destroys most disease-producing organisms
B)
Q13: The radura symbol on a food indicates
Q14: All milk served to children must be:
A)
Q16: A food service worker who has been
Q17: Foods most commonly involved in food-borne illnesses
Q18: The temperature in a refrigerator can be
Q19: Foods that are irradiated may lose small
Q20: Young children, pregnant women, and the elderly
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