Which of the following consumer behaviors increases the risk of a foodborne illness?
A. Washing and scrubbing all produce under running water
B. Reheating leftover meatballs to an internal temperature of 140°F
C. Cooking ground meats to an internal temperature of 165°F
D. Chopping fresh vegetables on one cutting board, and then using a separate cutting board to prepare raw meat
Answer: B
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The control of gastric secretions is accomplished through complementary actions of the nervous and endocrine systems and involves four major chemical messengers: acetylcholine, histamine, gastrin, and:
A. serotonin B. nitric oxide C. somatostatin D. neurotensin E. norepinephrine
Water is a _____ for nutrients and waste products
A) solute B) solvent C) solution D) none of the above
_______________ can be adjusted to alleviate mechanical problems for patients with impaired chewing ability
Fill in the blank(s) with correct word
Protein supplements are necessary for athletes to be able to get adequate protein
a. true b. false