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
Transdermal patch administration: (b) patch immediately applied to clean, dry, hairless skin and lab
Preparing a Smear
Preparing a Urine Specimen for Microscopic Examination (for Classroom Evaluation Only)
Nutrients in Foods and in the Body
Growing Interest in Sugar-Free Foods and Beverages
Where’s the Saturated Fat in Your Foods? Saturated fat is found in animal products, tropical oils