Food Safety Publix Already Passed

The most effective way to control the growth of bacteria in a retail food establishment is by controlling: {Ans: Time and temperature}True {Ans: The term retail food establishment includes any store selling a line of dry retail food, canned goods, non-food items, and perishable foods}The HACCP system is only used to monitor food processing in manufacturing plants {Ans: False}Regulatory agencies are assigned the task of monitoring the production and processing of food from harvest to the customer {Ans: True}Bacteria are a common cause of foodborne illness in a retail food establishment because {Ans: Under ideal conditions they can grow very rapidly, bacteria are found naturally in many foods, and bacteria can easily be transferred from one source to another}If two or more persons become ill as a result of eating the same food, it is called a foodborne {Ans: Illness outbreak}