Which of the following is one of the five common risk factors that cause foodborne illness as identified by the CDC?
A) Holding food at incorrect temperatures
B) Purchasing food from unapproved sources
C) Practicing poor personal hygiene
D) All of the above
Correct Answer:
Verified
Q2: Which of the following is an example
Q3: The three types of food safety hazards
Q4: Where can you find the appropriate HACCP
Q5: Sarah and Mark own a catering service.
Q6: When stocking a vending machine, how should
Q7: What is a CCP?
A)Critical Control Point
B)Common Criteria
Q8: Tara wants to sell ham that was
Q9: What should you NOT do if a
Q10: Ben is the owner of a successful
Q11: Erin is a hostess in a restaurant.
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