What is an FDA publication updated every 2 years that explains how food-service organizations can prevent foodborne illness while preparing food?
A. Food Code
B. Product Recall Index
C. Food Additive Handbook
D. Food Fraud Handbook
Answer: A
Nutritional Science
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What makes beverages taste less flavorful?
A. deionized water B. distilled water C. fresh water D. bottled water
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The precursors for eicosanoid formation is(are)
a) cholesterol. b) lecithin. c) omega-3 and omega-6 fatty acids. d) trans fatty acids
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What nutrients are carried initially in the lymphatic system after absorption through the small intestine?
a. glucose and fructose b. water-soluble vitamins c. fat-soluble vitamins d. minerals e. amino acids
Nutritional Science
Deep yellow, dark green and orange fruits and vegetables are rich sources of ________.
A. essential amino acids B. gelatin C. vitamin D D. beta-carotene
Nutritional Science