_____ are unwanted substances that become part of a food product.
A) Chemical contaminants
B) Biological dangers
C) Physical hazards
D) All of the above
Correct Answer:
Verified
Q1: The objective of cleaning and sanitizing food-contact
Q2: Of all the microorganisms,_ are the greatest
Q3: Few food-borne illnesses can be avoided even
Q4: Water pH ranges generally from _.
A)2.0 to
Q6: Rodents carry many diseases and parasites that
Q7: Microorganisms produce toxins and can cause infections.
Q8: Most pathogenic bacteria can grow under refrigeration
Q9: A _ is an organism whose genes
Q10: The United States has the safest food
Q11: Food-borne illness frequency is not know because
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