Which of the following practices will help prevent foodborne illnesses?
A) Preparing foods on clean surfaces
B) Washing hands with soap and water prior to preparing foods
C) Freezing or refrigerating leftovers promptly
D) Not keeping perishable foods at room temperature for more than an hour
E) All of the above are recommended
Question 2
Which of the following practices will not help to limit your exposure to the risk of foodborne illness?
A) Buying and consuming locally grown produce
B) Buying and consuming prepackaged processed food
C) Growing your own vegetables and fruits
D) Using irradiated meats when available
E) Using only pasteurized dairy products
In this cartoon, Boss Tweed welcomes cholera—a skeletal figure of death carrying a handbag from “Asi
Preparing Slides
Probiotics are live microorganisms, usually bacteria, mainly found in cultured dairy foods
Foods and beverages that contain aspartame must carry a warning label
Eating a variety of foods from all food groups is the best strategy to meet your daily mineral needs
Pathogens That Cause Foodborne Illness (2 of 5)