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Answer :
Final answer:
B .No, better sterilization and canning procedures have reduced the incidence of botulism. Most cases of foodborne illness now are related to small-scale food production.
Explanation:
No, better sterilization and canning procedures have reduced the incidence of botulism. Most cases of foodborne illness now are related to small-scale food production.
Based on the information provided, it is important for food handlers to store ready-to-eat food above raw food to prevent cross-contamination. Raw foods, particularly meats, can harbor foodborne pathogens such as Salmonella, Campylobacter jejuni, and E. coli, which can transfer to ready-to-eat items if not properly separated.
Proper storage, sterilization, and cooking procedures greatly reduce the incidence of foodborne illnesses, which are often associated with both small-scale and large-scale food production. Significant risks include eating foods such as raw or undercooked ground beef, unpasteurized milk and juices, and raw vegetables like lettuce, especially if these items are stored improperly.
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