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food burn microorganisms and allergens practice test 49 questions with answers question 1 what pathogen is the greatest risk found in raw chicken a e.coli B salmonella C hepatitis A D Norwalk virus or norovirus you answer be Salmonella explanation Salmonella is the greatest risk found in raw chicken salmonella is a bacteria associated with poultry and egg products causing nausea diarrhea abdominal pain fever headache chills and prostration to prevent this pathogen from becoming a risk in your restaurant cook the chicken thoroughly avoid cross-contamination and use sanitary practices question to the danger zone for biological growth in food is defined as a 32 degrees fahrenheit to 160 degrees Fahrenheit B 36 degrees Fahrenheit to 140 degrees Fahrenheit C 41 degrees Fahrenheit to 135 degrees Fahrenheit D 32 degrees Fahrenheit to 140 degrees Fahrenheit you answer see 41 degrees Fahrenheit to 135 degrees Fahrenheit explanation the danger zone for biological food contamination is defined as

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