The most common cause of foodborne illness in the United States is __________.
a. Staphylococcus aureus
b. Escherichia coli (E. coli)
c. norovirus
d. Clostridium botulinum
Ans: c. norovirus
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An "average" activity level requires roughly _____% of the calories needed for basal metabolism
a. 20 b. 30 c. 40 d. 50 e. 60
Health claims on food labels:
a. must be approved by the FDA. b. must be approved by the USDA. c. do not require approval. d. can only be used for fortified foods.
Health care facilities have protocols for handling food products and formulas based on the potential hazards and critical control points in food preparation, which are called ____.?
A) ?HACCP systems B) ?Joint Commission mandates C) ?MSDS requirements D) ?AHA standards
What non nutritional sweetener is cariostatic?
a. stevia
b. monk fruit
c. xylitol
d. saccharin
e. none of the above