Which of the Following Common Practices Creates the Greatest Risk

question 46

Multiple Choice

Which of the following common practices creates the greatest risk of transmitting foodborne illnesses?

• A) placing cold foods in a refrigerator immediately after grocery shopping
• B) defrosting meat and poultry at room temperature
• C) microwaving foods to 165° F before serving
• D) washing raw produce

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Definitions:

Promoter

A substance that increases the activity of an enzyme or other catalyst, enhancing a chemical reaction.

Non-native Species

Species that are introduced into an ecosystem where they do not naturally occur, often causing harm to the native biodiversity.

High Reproductive Time

Species or organisms that have a long period before reaching sexual maturity, often resulting in fewer offspring over their lifetime.