Once consumed, bacteria live in the ________ and produce toxins.
A) stomach
B) small intestine
C) large intestine
D) ascending colon
E) liver
Correct Answer:
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Q5: What is the number one physical hazard
Q6: The majority of foodborne illness originates at
A)
Q7: The foods most likely to be contaminated
Q8: The Food and Drug Administration (FDA) has
Q9: Raw vegetables, dehydrated soups and sauces, and
Q11: Sources for _ outbreaks include undercooked ground
Q12: Which practice can help prevent intoxication from
Q13: Most biological hazards are inactivated by
A) 5
Q14: A food handler who scratches an infected
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