Question

6. Who is at greatest risk of getting foodborne illness? a. teenagers b. food service workers c. newlyweds d. chronically ill people 7. Potentially hazardous foods are a. foods left in the danger zone less than one hour b. salted foods c. pasteurized milk d. moist, low acid, high protein foods

Answer 1

6 a

Some consumers are prone to food borne illness and experience more symptoms. This group includes pregnant women, older adults, young children and persons with illness that affects the immune system.

7 d

Potentially hazardous foods are those which are high in proteins, high in moisture, and low in acidity are more likely to cause food borne illness.