Which of the Following Consumer Behaviors Increases the Risk of a Foodborne

question 57

Multiple Choice

Which of the following consumer behaviors increases the risk of a foodborne illness?

• A) Chopping fresh vegetables on one cutting board, and then using a separate cutting board to prepare raw meat
• B) Cooking ground meats to an internal temperature of 165°F
• C) Washing and scrubbing all produce under running water
• D) Reheating leftover meatballs to an internal temperature of 140°F

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