Most biological hazards are inactivated by
A) 5 seconds in a microwave.
B) freezing.
C) adequate cooking.
D) salt.
E) keeping food refrigerated.
Correct Answer:
Verified
Q8: The Food and Drug Administration (FDA) has
Q9: Raw vegetables, dehydrated soups and sauces, and
Q10: Once consumed, bacteria live in the _
Q11: Sources for _ outbreaks include undercooked ground
Q12: Which practice can help prevent intoxication from
Q14: A food handler who scratches an infected
Q15: Reasons that the U.S. food supply is
Q16: Unlike bacteria, _ exhibit "bloom" on foods.
A)
Q17: People get sick from food that has
Q18: Which of the following cheeses have to
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