NUTRITION
KITCHEN SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Which of the following groups is most susceptible to foodborne illness? (mark all that apply)
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the elderly
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children under 5 years old
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people with suppressed immune systems
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teenagers
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Explanation:
Detailed explanation-1: -There are three types of hazards to food. They are • biological, chemical • physical. greatest concern to food service managers and Health Inspectors.
Detailed explanation-2: -Food from unsafe sources. Inadequate cooking. Improper hot/cold holding temperatures. Contaminated equipment. Poor personal hygiene.
There is 1 question to complete.