Which practice can help prevent intoxication from Staphylococcus aureus?
A) cooking chicken to a minimum internal temperature of 165 degrees F
B) only purchasing seafood from a reliable fish market that is in compliance with local, state, and federal law
C) proper hand washing after coughing or sneezing
D) discarding any cans that are dented, have leaky seals, or bulge
Correct Answer:
Verified
Q1: Consequences of _ infection may include pneumonia,
Q2: The majority of foodborne illness is caused
Q3: Unlike bacteria, _ exhibit "bloom" on foods.
A)
Q4: Poor personal hygiene by food handlers is
Q5: Which of the following needs a living
Q7: Physical hazards that may cause foodborne illness
Q7: The foods most likely to be contaminated
Q10: Foodborne illnesses from chemical hazards include all
Q11: Biological hazards that may cause foodborne illness
Q14: A food handler who scratches an infected
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