Young children are at greater risk for risk of food borne illness because their immune systems are immature.
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Q13: The goal of the _ is to
Q14: The _ ensures the safety and quality
Q15: The majority of food borne illnesses occur
Q16: All microbes are pathogens.
Q17: Food borne illness caused by pathogens that
Q19: Cooking turkey to an internal temperature of
Q20: Most cases of food-borne illnesses are a
Q21: The incidence of _ infection is higher
Q22: Which of the following statements regarding Salmonella
Q23: Once a food is contaminated with a
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