Potentially hazardous food should be reheated to a minimum of 175 degrees F.
Indicate whether the statement is true or false
Question 2
Answer the following questions based on the case study Barb information below. Barb is an organic gardener and bee keeper. She obtains a lot of information on organic gardening and nutrition from the land grant agricultural university in the state in which she lives. She grows a variety of plant foods in her garden including corn, potatoes, peas, peppers, green beans, beets, and squash. Her garden is usually so productive that she cans some of her produce so that she can eat it during the winter months. Her bees not only do a great job pollinating her garden but also produce a substantial amount of honey each year. Which of Barb's canned foods could pose a risk of botulism if improperly canned?
A) Corn
B) Peppers
C) Green beans
D) Beets
E) All of the above
Developmentally appropriate food models
Converting Degrees to Degrees, Minutes, Seconds
Accumulation of toxicants over time and up the food chain
Use tap water when making coffee, tea, or juice from concentrate, and for food preparation
Food jags
Humans take in energy by eating food