Food II - Objective 1.01

Which is NOT a common characteristic of potentially hazardous food?
1. Dry and alkaline
2. High protein content
3. Moisture
4. Neutral or slightly acidic
Which is NOT a common way that food becomes unsafe?
1. Cross-contamination
2. Cross-contamination
3. Poor personal hygiene
4. Time-temperature abuse
The biggest threat to food safety for people comes from which hazard?
1. Dirt
2. Food additives
3. Microorganisms
4. Physical