Which of the following consumer behaviors increases the risk of a foodborne illness?
A) Chopping fresh vegetables on one cutting board, and then using a separate cutting board to prepare raw meat
B) Cooking ground meats to an internal temperature of 165°F
C) Washing and scrubbing all produce under running water
D) Reheating leftover meatballs to an internal temperature of 140°F

Question

Quizplus · Accepted Answer

Reheating leftover meatballs to an internal temperature of 140°F increases the risk of foodborne illness because the minimum safe internal temperature for reheating cooked meats is 165°F.

Which of the Following Consumer Behaviors Increases the Risk of a Foodborne