Which of the following can become contaminated by disease-causing organisms?
A) Cream fillings
B) Crisp, dry cookies
C) Fruit pies
D) All of the above
Correct Answer:
Verified
Q3: One half pint of water weighs_.
A) 8
Q4: A(n) _ is a microorganism that can
Q5: Which of the following does not provide
Q6: The Food Danger Zone is a range
Q7: In the HACCP system, hazards are divided
Q9: The term lag phase refers to _.
A)
Q10: Bacteria that need air in order to
Q11: Which of the following is not a
Q12: Baker's percentages are based on the weight
Q13: Which of the following statements about AP
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