12. Food Safety & Regulation

Which populations are at increased risk for hospitalization or death from foodborne illness?

I) College-age students.

II) Elderly individuals.

III) Infants.

The CDC estimates that 1 in every 25 packages of chicken at the grocery store is contaminated with Salmonella, a bacterium that causes foodborne illness. Which of the following pieces of advice would be most relevant topreventing infection from Salmonella in chicken?

Which of the following would be an example of potential cross-contamination?

Which temperature below is in the “danger zone” for the growth of bacteria in foods?

Which of the following would be considered a high-risk food situation?