Cross-contamination occurs ____. ?
A) when two microorganisms are ingested together
B) ?when two or more pathogens are produced from a microorganism
C) ?when noninfected food is prepared with equipment that has been used to prepare infected foods
D) ?when two or more people become sick
C
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An extra five grams of fat are added to a salad per tablespoon of ____
a. mayonnaise b. salad dressing c. bacon bits d. sour cream e. croutons
Which of the following statements is not true about the nutrition intervention and nutrition monitoring and evaluation steps of the NCP?
a. Prioritizing nutrition diagnoses is important. b. Goals need to be client focused and individualized. c. The dietitian can assume that implementation has begun upon nutrition-related orders (e.g. diet changes, supplements). d. Gathering of additional information may be necessary to monitor progress.
All starches are eventually broken down to their basic component—glucose
Indicate whether the statement is true or false
______ different amino acids are utilized to make a protein.
A. 30 B. 40 C. 20 D. 10