FoodSHAP Basic Food Safety Practice Questions - FoodSHAP Basic Food Safety For Food Handlers Examination Exam

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A food handler at a catering kitchen notices that several guests who ate lechon from the same batch developed nausea, vomiting, and diarrhea within 12 hours. Which pathogen is MOST commonly associated with improperly handled cooked pork?

Clostridium perfringens Hepatitis A virus Aspergillus mold Giardia parasite

Correct Answer:

Clostridium perfringens

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