The pH value is a measure of a food's ________.
A) acidity
B) oxygen level
C) moisture content
D) bacterial count
Correct Answer:
Verified
Q7: All of the following surfaces in a
Q8: Allowing customers to bring in a reusable
Q9: The temperature range identified as the temperature
Q10: _ are microscopic,unicellular organisms.
A)Mold
B)Viruses
C)Bacteria
D)Yeast
Q11: The microorganism that multiplies only in living
Q13: Safety,sanitation,and maintenance are considered part of _
Q14: The microorganisms that most commonly produce foodborne
Q15: The Pollution Prevention Act of 1990 established
Q16: All of the following are required for
Q17: A typical component of an integrated pest-management
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