A good range of temperature to store food is ______.
A) 0° to 50°C
B) 20° to 80°C
C) below 10°C and above 80°C
D) below 4°C and above 60°C
E) below -10°C and above 100°C
Correct Answer:
Verified
Q43: Which organism is not a common cause
Q44: The organism used to make bleu cheese
Q45: All of the following are food-borne pathogens
Q46: Preservation of food to limit microbial survival
Q47: Rennin is added to cheese to help
Q49: Which statement is true regarding pasteurization?
A) It
Q50: "Live and Active Cultures" on the label
Q51: Which of the following is/are microorganism/s that
Q52: Preventing the incorporation of microbes into food
Q53: A quick warming of chicken or eggs
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