Which of the following is not recommended for reducing the risk of foodborne illness?
A) Keep one board for slicing raw meat and another for nonmeat foods.
B) Wash sponges at least weekly in the hot water cycle of the washing machine.
C) Wash all fruits and vegetables in soap or detergent.
D) Dry your hands with a paper towel rather than a dish towel.
Correct Answer:
Verified
Q18: Which of the following food additives is
Q19: Which of the following can cause foodborne
Q20: Foodborne illnesses often result in symptoms.
A)gastrointestinal
B)neurological
C)peripheral
D)muscular
Q21: Which of the following food additives is
Q22: Which of the following is not one
Q24: What happens to most microbes in the
Q25: Which of the following is transmitted via
Q26: Which of the following food additives is
Q27: The most common type of bacteria- related
Q28: Individuals can be exposed to bovine spongiform
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