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
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