MATCHING.
-Peeling an apple and then leaving it out in the air so it turns brown
A) physical spoilage
B) chemical spoilage
C) microbiological spoilage
D) biochemical spoilage
Correct Answer:
Verified
Q9: The most important way to prevent foodborne
Q10: Salmonella is most often associated with
A) fresh
Q11: The microorganisms that most commonly produce foodborne
Q12: MATCHING.
-Storing and serving fruit juice from a
Q13: Safety, sanitation, and maintenance are considered part
Q15: Current food safety recommendations often refer to
Q16: A typical component of an integrated pest-management
Q17: _ are microscopic, unicellular organisms.
A) Yeast
B) Viruses
C)
Q18: Allowing customers to bring in a reusable
Q19: All of the following surfaces in a
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