Question

Which of the following is not a step one can take to prevent foodborne illnesses A: cooking foods to an appropriate temperature. B: refrigerating food within two hours of preparation. C: cutting all meets with the same knife. D: keeping ready to eat food separate from raw food

Answer 1

The answer is actually C because if you mix raw food with prepared food you have completely devoided the purpose of separating them in the first place whereas in C if you use a knife on cooked food that you used on raw food you are transferring the food borne illnesses from the raw food to the prepared food

Answer 2

. D: keeping ready to eat food separate from raw food