Need help with health questions?!? Best answer gets 10 points!!?!

Select the item that is NOT a category of foodbourne pathogens.
Question 1 answers

Bacteria

Mold

Virus

Enzyme

Question 2 text Question 2 2 points Save

Select the item that is NOT a common pathogen.
Question 2 answers

Salmonella

Typhoonosis

Staphylococcus aureus

Listeria

Question 3 text Question 3 2 points Save

HACCP guidelines govern all EXCEPT which of the following areas:
Question 3 answers

growing

preparation

storage

cooking

Question 4 text Question 4 1 points Save

Foodbourne pathogens are harmful to the human body in any amount.
Question 4 answers
True
False

Question 5 text Question 5 1 points Save

170 Fahrenheit is the minimum temperature to safely cook fish.
Question 5 answers
True
False

Question 6 text Question 6 1 points Save

Salt is a "direct additive" to food.
Question 6 answers
True
False

Question 7 text Question 7 1 points Save

Direct additives are put in food to improve taste, texture, and appearance.
Question 7 answers
True
False