All of the following are tips for safe food handling EXCEPT:
a. "Avoid contact between raw and cooked foods."
b. "Keep hot foods over 120 degrees F and cold foods below 50 degrees F."
c. "Freeze or refrigerate leftovers promptly."
d. "Wash fresh fruits and vegetables thoroughly with warm water before eating."
b
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Which of the following statements describes one aspect of mineral nutrition of older adults?
a. Zinc intake is adequate for about 95% of this group b. Iron absorption is reduced due to low stomach acidity c. Calcium intakes of females are near the RDA for this group d. Calcium allowances for this group have recently been increased by the Committee on Dietary Reference Intakes
A condition that may develop when a severely malnourished person is aggressively fed is called:
a. shock. b. refeeding syndrome. c. translocation. d. systemic inflammatory response syndrome.
Which of the following water-soluble vitamins acts as an antioxidant?
a. Niacin b. Folate c. Riboflavin d. Vitamin C
What are "free radicals"?
a. Chemicals in some animal foods thought to promote certain cancers. b. Dietary supplements that reduce the risk of skin cancer. c. Toxic compounds created in the body that may contribute to certain chronic diseases. d. Compounds abundant in the Mediterranean diet that reduce the risk of heart disease.