The most important way to prevent foodborne illness is
A) sanitizing all surfaces before use.
B) purchasing food from reputable suppliers.
C) having employees wash their hands.
D) reducing the amount of time between production and service.
Correct Answer:
Verified
Q4: Which of the following is an example
Q5: The Pollution Prevention Act of 1990 established
Q6: The microorganism that multiplies only in living
Q7: MATCHING.
-Mold growing on bread
A)physical spoilage
B)chemical spoilage
C)microbiological spoilage
D)biochemical
Q8: Foodborne infections are caused by
A) toxins formed
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
Q14: MATCHING.
-Peeling an apple and then leaving it
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