1) Why are cutting boards often responsible for crosscontamination and subsequent food poisoning?
2) What are the criteria for dishwashing procedures in publicestablishments?
3) The bismuth sulfite agar is used specifically to test forsalmonella. What are three other pathogens that can be found onfood, and what is a differential medium you can use to test foreach.
4) What is a pathogen you might find on: YOUR TOOTHBRUSH, YOURDOG, AND SOFT SOAP DISPENSER.