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Author Question: If a cooked meat dish that causes illness when eaten by human subjects has been cooled too slowly or ... (Read 394 times)

ap345

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on: Aug 1, 2020

Question 1

Identify three distinctly different types of food safety hazards.
◦ Bacteria, microorganism, viral
◦ Biological, chemical, physical
◦ Cross contamination, parasites, viral
◦ Salmonella, bacteria, parasites

Question 2

If a cooked meat dish that causes illness when eaten by human subjects has been cooled too slowly or held on a steam table at a temperature below 140°F for an extended period of time, the causative organism is likely to be
◦ Campylobacter jejuni.
◦ Clostridium botulinum.
◦ Clostridium perfringens.
◦ Escherichia coli O157:H7.
Introductory Foods ¦ Scheule, Bennion ¦ 14th Edition
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Marked as best answer by ap345 on Aug 1, 2020

Jmfn03

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Reply #1 on: Aug 1, 2020
Lorsum iprem. Lorsus sur ipci. Lorsem sur iprem. Lorsum sur ipdi, lorsem sur ipci. Lorsum sur iprium, valum sur ipci et, vala sur ipci. Lorsem sur ipci, lorsa sur iprem. Valus sur ipdi. Lorsus sur iprium nunc, valem sur iprium. Valem sur ipdi. Lorsa sur iprium. Lorsum sur iprium. Valem sur ipdi. Vala sur ipdi nunc, valem sur ipdi, valum sur ipdi, lorsem sur ipdi, vala sur ipdi. Valem sur iprem nunc, lorsa sur iprium. Valum sur ipdi et, lorsus sur ipci. Valem sur iprem. Valem sur ipci. Lorsa sur iprium. Lorsem sur ipci, valus sur iprem. Lorsem sur iprem nunc, valus sur iprium.
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ap345

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Reply 2 on: Aug 1, 2020
Excellent

sultana.d

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Reply 3 on: Yesterday
Great answer, keep it coming :)

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