HACCP stands for Hazard Analysis and Critical Control Point
Correct Answer:
Verified
Q32: Bacteria grow best in foods with a
Q34: Cross-contamination refers to
A) the transfer of bacteria
Q40: Which of the following is not a
Q46: The number one cause of foodborne illnesses
Q48: A fishbone found in a fish fillet
Q55: One of the more common local types
Q57: The temperature needed for the destruction of
Q60: National surveillance information for foodborne illnesses ultimately
Q61: Matching
Definition choices:
-food infection
A)foodborne illness that occurs when
Q67: Matching
Match the term with the short phrase
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