The major goal of the National Food Safety Initiative is:
A) to document food-borne illness outbreaks.
B) to provide education to employees in the food industry.
C) to provide a reporting system to the Center for Disease Control (CDC) .
D) to substantially reduce the risk of food-borne illness.
Correct Answer:
Verified
Q9: It is estimated that _ Americans contract
Q10: HACCP stands for:
A)Hazard Analysis Central Critical Points.
B)Hazard
Q11: A "use by" date indicates:
A)the last day
Q12: Which of the following will help prevent
Q13: Which governmental agency is responsible for inspection
Q15: The HACCP system uses critical control points,which
Q16: The HACCP system places responsibility for food
Q17: Which microorganism grows at refrigeration temperature and
Q18: Which of the following contributes the LEAST
Q19: Pasteurization of milk or eggs involves the
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