Raw vegetables, dehydrated soups and sauces, and spices are commonly associated with which of the following bacteria?
A) Clostridium perfringens
B) Yersinia enterocolitica
C) Listeria monocytogenes
D) Staphylococcus aureus
Correct Answer:
Verified
Q4: Which of these individuals would be least
Q5: What is the number one physical hazard
Q6: The majority of foodborne illness originates at
A)
Q7: The foods most likely to be contaminated
Q8: The Food and Drug Administration (FDA) has
Q10: Once consumed, bacteria live in the _
Q11: Sources for _ outbreaks include undercooked ground
Q12: Which practice can help prevent intoxication from
Q13: Most biological hazards are inactivated by
A) 5
Q14: A food handler who scratches an infected
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