BC FOODSAFE Level 1 Practice Questions - BC FOODSAFE Level 1 Certificate Exam

Clostridium perfringens foodborne illness is most often linked to which situation?

Large batches of cooked meat or gravy cooled too slowly Fresh washed lettuce only Frozen ice cream stored at −18°C Dry crackers kept in sealed packaging

Correct Answer:

Large batches of cooked meat or gravy cooled too slowly

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