According to the FightBAC guidelines, _____. A) raw meat should ...

[Ebrown]

According to the FightBAC guidelines, _____.
 A) raw meat should be washed well in running water before cooking.
  B) leftovers should be consumed within two weeks of refrigeration.
  C) food products should be marinated at a temperature between 40C to 140 C.
  D) cooked meat should not be returned to the same plate that was used to hold the raw meat.

Question 2

The process of fermentation minimizes the growth of pathogenic organisms by:
 A) increasing the temperature of food products to over 100 F.
  B) promoting the growth of nonpathogenic organisms.
  C) increasing the amount of salt in food products.
  D) producing antibiotic compounds.

[gasdhashg]

Answer to Question 1

D

Answer to Question 2

B

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