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
Farming Practices Influence Runoff and Sedimentation
Funeral Rituals and Practices among U.S. Cultural Groups
Digestion Breaks Down Foods for Absorption Digestion
The DASH diet, rich in whole grains, fruits, vegetables, and low-fat dairy foods
Pathogens That Cause Foodborne Illness (3 of 5)
What mechanisms prevent interspecies and same-sex breeding?