8. Under HACCP, a food which has been proposed by some food safety experts
as a possible cause of foodborne illness outbreaks but lacks any supporting evidence is
a. Hazard Category I.
b. Hazard Category II.
c. Hazard Category III.
9. Which of the following items is NOT considered to be a potentially hazardous
10. Which of the following factors is a contributor to foodborne disease outbreaks,
as shown by studies in the U.S. and abroad?
a. Inadequate storage of foods.
b. Improper storage of dry foods.
c. Inadequate reheating procedures.
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