Instructions

What are the major categories of food hazards? Biological Physical (e.g. stone, glass, metal) Chemical Nutritional (presence of nutrients and other food constituents in excess or deficient amounts that lead to disease)

1, 2, and 3

1 and 3

None of the listed answers

All of the listed answers

2 and 3

What are examples of preservatives added to foods to act as antimicrobial agents and antioxidants?

  1. Nitrates
  2. Butylated hydroxyanisole and butylated hydroxytoluene
  3. Thimerosal
  4. Disodium EDTA
  5. Sulfites
  6. Propionates

Group of answer choices

1, 2, and 3

All of the listed answers

3 and 4 only

1, 2, 4, 5, and 6

1, 3, and 4

1 and 2 only

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