ServSafe Food Safety Question?!
11 . Why are cut tomatoes considered a potentially hazardous food (time temperature control for safety (TCS)), while whole tomatoes are not?
______________________________________…
a) Once cut, the acidity and water activity support the growth of pathogens.
b) Once cut, the protein level and water activity support the growth of pathogens.
c) Once cut, the aerobic environment and acidity support the growth of pathogens.
d) Once cut, the anaerobic environment and water activity support the growth of pathogens.
______________________________________…
a) Once cut, the acidity and water activity support the growth of pathogens.
b) Once cut, the protein level and water activity support the growth of pathogens.
c) Once cut, the aerobic environment and acidity support the growth of pathogens.
d) Once cut, the anaerobic environment and water activity support the growth of pathogens.
Answers:
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e) Do your own homework