12. Food Safety & Regulation

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

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

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

I) College-age students.

II) Elderly individuals.

III) Infants.

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

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?