Foodservice employees, especially cooks, should be trained to detect the presence of food pathogens by smelling and tasting the food prior to service.

Name: Foodservice employees, especially cooks, should be trained to detect the presence of food pathogens by smelling and tasting the food prior to service.
Brand: Quizplus
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Question

Quizplus · Accepted Answer

Food pathogens such as bacteria, viruses, and parasites cannot be reliably detected by smell or taste; they require scientific methods to be identified.

Foodservice Employees, Especially Cooks, Should Be Trained to Detect the Presence