To combat food safety concerns, it is important to serve hot foods at ______°F or above and to refrigerate perishable foods within ______.
Fill in the blank(s) with the appropriate word(s).
Answer: 140; 2 hours (keep foods out of the temp. danger zone (40-140F)
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Maureen Grey is a 75-year-old nursing home patient. She has been obtaining her nutrition via tube feeding for over three years. She is admitted to Good Valley Hospital with a diagnosis of dehydration with weight loss (8 pounds) in one month. Maureen obtains 100 percent of her nutrients via her tube feeding. However, she is found to have food poisoning (Salmonella). What is the most plausible
cause?? A) ?closed system feeding B) ?open system feeding C) ?improper hand washing D) ?improper tube placement
Concerns have been raised regarding the relationship between long-term high-protein diets and the risk for an accelerated progression of kidney disease
Indicate whether the statement is true or false
A candy bar is an example of food that provides calories but few essential nutrients
a. true b. false
Strawberries are one of the eight most common foods allergies in the American diet
Indicate whether the statement is true or false