The "4 Cs" of food safety are ___.
A. cleaning, combating cross-contamination, cooking, chilling
B. caution, combating cross-contamination, cooking, chilling
C. checking, cleaning, cooking, chilling
D. cutting, cleaning, combating cross-contamination, cooking
Ans: A. cleaning, combating cross-contamination, cooking, chilling
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The components of metabolic syndrome include elevated triglycerides, low HDL cholesterol, insulin resistance, elevated blood pressure, and:
A. abdominal obesity B. cerebral edema C. low exercise tolerance D. muscle tetany E. early-onset dementia
Food exchange systems were originally developed for people with ____
a. diabetes b. cancer c. cardiovascular disease d. life-threatening obesity e. neurological impairments
Fat storage in skeletal muscle primarily occurs in ____
A) slow-twitch muscle fibers B) fast-twitch muscle fibers C) subcutaneous muscle fibers D) visceral muscle fibers
The nurse monitors the laboratory results of the patient with protein-calorie malnutrition during treatment. Which result is an indication of improvement in the patient's condition?
a. Decreased lymphocytes b. Increased serum potassium c. Increased serum transferrin d. Decreased serum prealbumin