Which of the following would be considered by HACCP to be of the most concern:

a. Storage temperature of canned peaches on a hot day
b. Holding temperature of canned peaches in individual serving dishes
c. Frozen ground beef patties held at minus 5 degrees F
d. Holding temperature of cream of mushroom soup on the serving line


Answer: d. Holding temperature of cream of mushroom soup on the serving line

Nutritional Science

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You can usually tell from a food's taste, odor, or appearance if that food poses a risk for food borne illness.

a. true b. false

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During glycolysis, one six carbon sugar (glucose) is broken down to ________.

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Determining the need for feeding assistance is an example of

a. food/nutrient delivery b. nutrition education c. nutrition counseling d. coordination of nutrition care.

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