The temperature range identified as the temperature danger zone is ________.
A) 40-145°F
B) 41-135°F
C) 45-140°F
D) 35-145°F
Correct Answer:
Verified
Q4: Current food safety recommendations often refer to
Q5: Salmonella is most often associated with _.
A)fresh
Q6: Scrapping is a term used to describe:
A)the
Q7: All of the following surfaces in a
Q8: Allowing customers to bring in a reusable
Q10: _ are microscopic,unicellular organisms.
A)Mold
B)Viruses
C)Bacteria
D)Yeast
Q11: The microorganism that multiplies only in living
Q12: The pH value is a measure of
Q13: Safety,sanitation,and maintenance are considered part of _
Q14: The microorganisms that most commonly produce foodborne
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